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Purchasing, Student Workbook: Selection and Procurement for the Hospitality Industry / Edition 5

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New York, NY 2001 Paperback 5th ed. New. Glued binding. 157 p. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is ... necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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More About This Textbook

Overview

The updated edition of the classic text on selection and procurement
For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today.
The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.
Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
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Product Details

  • ISBN-13: 9780471208839
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 5/28/2002
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 172
  • Product dimensions: 7.40 (w) x 9.10 (h) x 0.50 (d)

Table of Contents

Preface
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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