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

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The fourth edition of this book maintains the original objectives, including discussions of the purchasing activity and product information from a managerial perspective. Each chapter has been revised to include the most current concepts available with a few sections being rearranged. The extensive discussion in the convenience foods chapter has been eliminated and the remaining pertinent information incorporated into other relevant areas. A new chapter on computer technology in the purchasing function has been added. It comes at the tail end of the purchasing principles chapters and offers students an excellent opportunity to explore purchasing techniques in an interactive computer environment.
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Product Details

  • ISBN-13: 9780470140543
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/5/2007
  • Edition description: REV
  • Edition number: 7
  • Pages: 192
  • Product dimensions: 8.60 (w) x 11.10 (h) x 0.41 (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

Pt. 1 Gaining a Perspective on Selection and Procurement
Ch. 1 The Concept of Selection and Procurement 3
Ch. 2 Distribution Systems 10
Ch. 3 Forces Affecting the Distribution Systems 28
Ch. 4 An Overview of the Purchasing Function 56
Ch. 5 The Organization and Administration of Purchasing 74
Ch. 6 The Buyer's Relations with Other Company Personnel 86
Pt. 2 Principles of Selection and Procurement
Ch. 7 The Purchase Specification: An Overall View 108
Ch. 8 The Optimal Amount 136
Ch. 9 The Optimal Price 160
Ch. 10 The Optimal Payment Policy 194
Ch. 11 The Optimal Supplier 204
Ch. 12 Typical Ordering Procedures 236
Ch. 13 Typical Receiving Procedures 250
Ch. 14 Typical Storage Management Procedures 276
Ch. 15 Security in the Purchasing Function 306
Ch. 16 Computer Technology Applications in Purchasing 326
Pt. 3 Selection and Procurement of the Items
Ch. 17 Fresh Produce 340
Ch. 18 Processed Produce and Other Grocery Items 370
Ch. 19 Dairy Products 404
Ch. 20 Eggs 425
Ch. 21 Poultry 442
Ch. 22 Fish 462
Ch. 23 Meat 486
Ch. 24 Alcoholic and Nonalcoholic Beverages 530
Ch. 25 Nonfood Expense Items 564
Ch. 26 Services 588
Ch. 27 Furniture, Fixtures, and Equipment 616
Index 649
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