Purchasing, Study Guide: Selection and Procurement for the Hospitality Industry / Edition 8

Purchasing, Study Guide: Selection and Procurement for the Hospitality Industry / Edition 8

by Andrew H. Feinstein, John M. Stefanelli
     
 

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included

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Overview

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.

Product Details

ISBN-13:
9780470316580
Publisher:
Wiley
Publication date:
03/08/2011
Edition description:
Study Guid
Pages:
192
Sales rank:
268,627
Product dimensions:
8.40(w) x 10.80(h) x 0.70(d)

Table of Contents

Chapter 1: The Concepts of Selection and Procurement

Chapter 2: Technology Applications in Purchasing

Chapter 3: Distribution Systems

Chapter 4: Forces Affecting the Distribution System

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

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