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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.
Chapter 1 The Concepts of Selection and Procurement.
Chapter 2 Technology Applications in Purchasing.
Chapter 3 Distribution Systems.
Chapter 4 Forces Affecting The Distribution Systems.
Chapter 5 An Overview of the Purchasing Function.
Chapter 6 The Organization and Administration of Purchasing.
Chapter 7 the Buyer’s Relations with Other Company Personnel.
Chapter 8 the Purchase Specification: An Overall View.
Chapter 9 The Optimal Amount.
Chapter 10 The Optimal Price.
Chapter 11 The Optimal Payment Policy.
Chapter 12 The Optimal Supplier.
Chapter 13 Typical Ordering Procedures.
Chapter 14 Typical Receiving Procedures.
Chapter 15 Typical Storage Management Procedures.
Chapter 16 Security in the Purchasing Function.
Chapter 17 Fresh Produce.
Chapter 18 Processed Produce and Other Grocery Items.
Chapter 19 Dairy Products.
Chapter 20 Eggs.
Chapter 21 Poultry.
Chapter 22 Fish.
Chapter 23 Meat.
Chapter 24 Beverages.
Chapter 25 Nonfood Expense Items.
Chapter 26 Services.
Chapter 27 Furniture, Fixtures and Equipment.