Purchasing: Selection and Procurement for the Hospitality Industry / Edition 8

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Overview

Hospitality professionals will find that this eighthedition balances purchasing activities with product andinformation from a management perspective. Each chapter has beenrevised so that the most current concepts available are presentedalong with even more in-depth coverage of hospitality purchasing.Numerous examples, questions, and exercises are included toreinforce new concepts. In order to reflect changes in the field,technology applications in the purchasing function are discussedthroughout. New, revised, and updated illustrations and photographsof concepts, companies, and products relating to the purchasingfunction have also been included to give hospitality professionalsa better understanding of the field.

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Product Details

  • ISBN-13: 9780470290460
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/4/2011
  • Edition description: New Edition
  • Edition number: 8
  • Pages: 704
  • Sales rank: 216,928
  • Product dimensions: 8.80 (w) x 10.90 (h) x 1.30 (d)

Meet the Author

Andrew Hale Feinstein is Associate Professor and Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

John M. Stefanelli is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

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Table of Contents

Preface.

The Concepts of Selection and Procurement.

Technology Applications in Purchasing.

Distribution Systems.

Forces Affecting the Distribution System.

An Overview of the Purchasing Function.

The Organization and Administration of Purchasing.

The Buyer’s Relations with Other Company Personnel.

The Purchase Specification: An Overall View.

The Optimal Amount.

The Optimal Price.

The Optimal Payment Policy.

The Optimal Supplier.

Typical Ordering Procedures.

Typical Receiving Procedures.

Typical Storage Management Procedures.

Security in the Purchasing Function.

Fresh Produce.

Processed Produce and Other Grocery Items.

Dairy Products.

Eggs.

Poultry.

Fish.

Meat.

Beverages.

Nonfood Expense Items.

Services.

Furniture, Fixtures, and Equipment.

Glossary.

Index.

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