Purchasing: Selection and Procurement for the Hospitality Industry / Edition 7

Purchasing: Selection and Procurement for the Hospitality Industry / Edition 7

by Andrew H. Feinstein, John M. Stefanelli, Gael Hancock
     
 

This text for students in hospitality, restaurant management, and culinary arts programs discusses purchasing activity and product information from a management perspective, covering areas such as ordering procedures, distribution systems, supplier channels, price and payment, storage, and specifications for food and nonfood items such as furniture, fixtures, and… See more details below

Overview

This text for students in hospitality, restaurant management, and culinary arts programs discusses purchasing activity and product information from a management perspective, covering areas such as ordering procedures, distribution systems, supplier channels, price and payment, storage, and specifications for food and nonfood items such as furniture, fixtures, and equipment. This fifth edition illustrates the use of technology in the field, and features a companion Web site that connects readers to professional purchasing sites. Feinstein teaches in the Food and Beverage Department at the William F. Harrah School of Hotel Administration at the University of Nevada-Las Vegas. Stefanelli is professor and chair of the Food and Beverage Department at the same institution.

Annotation © Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780470140543
Publisher:
Wiley
Publication date:
10/05/2007
Edition description:
REV
Pages:
192
Product dimensions:
8.60(w) x 11.10(h) x 0.41(d)

Table of Contents

Preface
Pt. 1Gaining a Perspective on Selection and Procurement
Ch. 1The Concept of Selection and Procurement3
Ch. 2Distribution Systems10
Ch. 3Forces Affecting the Distribution Systems28
Ch. 4An Overview of the Purchasing Function56
Ch. 5The Organization and Administration of Purchasing74
Ch. 6The Buyer's Relations with Other Company Personnel86
Pt. 2Principles of Selection and Procurement
Ch. 7The Purchase Specification: An Overall View108
Ch. 8The Optimal Amount136
Ch. 9The Optimal Price160
Ch. 10The Optimal Payment Policy194
Ch. 11The Optimal Supplier204
Ch. 12Typical Ordering Procedures236
Ch. 13Typical Receiving Procedures250
Ch. 14Typical Storage Management Procedures276
Ch. 15Security in the Purchasing Function306
Ch. 16Computer Technology Applications in Purchasing326
Pt. 3Selection and Procurement of the Items
Ch. 17Fresh Produce340
Ch. 18Processed Produce and Other Grocery Items370
Ch. 19Dairy Products404
Ch. 20Eggs425
Ch. 21Poultry442
Ch. 22Fish462
Ch. 23Meat486
Ch. 24Alcoholic and Nonalcoholic Beverages530
Ch. 25Nonfood Expense Items564
Ch. 26Services588
Ch. 27Furniture, Fixtures, and Equipment616
Index649

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