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More About This Textbook
Overview
The Seventh Edition of this classic book features:
The Seventh Edition covers not only the latest purchasing techniques and practices, but also provides comprehensive coverage of the timeless principles of this essential topic. From the first steps of selection, to receiving, storing, and managing goods and services, Purchasing, Seventh Edition is essential reading for anyone starting or developing a career in hospitality management.
Editorial Reviews
From the Publisher
"...it goes through the topics succinctly and is well written. The chapters cover numerous subjects..." (Supply Management, Thursday 17th January 2008)"Someone new to hospitality...would gain a useful insight into procurement principles" (Supply Management, 17th January 2008)
Product Details
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Meet the Author
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
1. The Concept of Selection and Procurement.
2. Technology Applications in Purchasing.
3. Distribution Systems.
4. Forces Affecting the Distribution Systems.
5. An Overview of the Purchasing Function.
6. The Organization and Administration of Purchasing.
7. The Buyer's Relations with Other Company Personnel.
8. the Purchase Specification: An Overall View.
9. The Optimal Amount.
10. The Optimal Price.
11. The Optimal Payment Policy.
12. The Optimal Supplier.
13. Typical Ordering Procedures.
14. Typical Receiving Procedures.
15. Typical Storage Management Procedures.
16. Security in the Purchasing Function.
17. Fresh Produce.
18. Processed Produce and Other Grocery Items.
19. Dairy Products.
20. Eggs.
21. Poultry.
22. Fish.
23. Meat.
24. beverages.
25. Nonfood Expense Items.
26. Services.
27. Furniture, Fixtures, and Equipment.
Glossary.
Index.