Study Guide to Accompany Purchasing Selection and Procurement for the Hospitality Industry

ISBN-10: 0471730084
ISBN-13: 9780471730088
Edition: 7th 2008 (Revised)
List price: $113.95 Buy it from $2.03 Rent it from $20.90
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Description: 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  More...

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Book details

List price: $113.95
Edition: 7th
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/5/2007
Binding: Hardcover
Pages: 800
Size: 9.75" wide x 7.75" long x 1.50" tall
Weight: 3.652
Language: English

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, Seventh 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.

Preface
The Concept of Selection and Procurement
Technology Applications in Purchasing
Distribution Systems
Forces Affecting the Distribution Systems
An Overview of the Purchasing Function
The Organization and Administration of Purchasing
The Buyer's Relations with Other Company Personnel
The Purchase Specification: An Overall View
The Optimal Amount
The Optimal Price
The Optimal Payment Policy
The Optimal Supplier
Typical Ordering Procedures
Typical Receiving Procedures
Typical Storage Management Procedures
Security in the Purchasing Function
Fresh Produce
Processed Produce and Other Grocery Items
Dairy Products
Eggs
Poultry
Fish
Meat
Beverages
Nonfood Expense Items
Services
Furniture, Fixtures, and Equipment
Glossary
Index

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