Purchasing: Selection and Procurement for the Hospitality Industry / Edition 3

Purchasing: Selection and Procurement for the Hospitality Industry / Edition 3

by John M. Stefanelli
     
 

Intended for all hospitality students, this textbook combines purchasing principles and procedures with descriptions of the products and services normally purchased by the hospitality industry. The authors (food and beverage management, UNLV) describe forces affecting the distribution system, the goals of the purchasing function, and the challenges of managing storage… See more details below

Overview

Intended for all hospitality students, this textbook combines purchasing principles and procedures with descriptions of the products and services normally purchased by the hospitality industry. The authors (food and beverage management, UNLV) describe forces affecting the distribution system, the goals of the purchasing function, and the challenges of managing storage facilities. The sixth edition discusses new information technology available in the field. The workbook provides a study outline and exercises for each chapter. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780471844549
Publisher:
Wiley
Publication date:
10/17/1991
Series:
Wiley Service Management Series, #19
Edition description:
Older Edition
Pages:
640
Product dimensions:
7.76(w) x 9.55(h) x 1.37(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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