Purchasing, Student Workbook: Selection and Procurement for the Hospitality Industry / Edition 6

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Overview

Fully updated to keep pace with a rapidly changing technological environment

The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.

As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.

Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.

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Product Details

  • ISBN-13: 9780471693147
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/28/2004
  • Edition description: Older Edition
  • Edition number: 6
  • Pages: 184
  • Product dimensions: 7.40 (w) x 9.10 (h) x 0.50 (d)

Meet the Author

Andrew Hale Feinstein (Henderson, NV) is Assistant Professor in the Food and Beverage Department at William F. Harrah School of Hotel Administration of the University of Nevada, Las Vegas.
John M. Stefanelli is Professor and Chair in the Food and Beverage Department at William F. Harrah School of Hotel Administration of University of Nevada, Las Vegas.
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Table of Contents

Introduction.

Chapter 1. The Concepts of Selection and Procurement.

Chapter 2. Technology Applications in Purchasing.

Chapter 3. Distributions 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 Ordering 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.

Practice Test.

Practice Test Answer Key.

Chapter Check-in-Answer Key.

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