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Inventory and Purchasing Competency Guide

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ISBN-10: 013241466X

ISBN-13: 9780132414661

Edition: 2007

Authors: National Restaurant Association Staff

List price: $44.40
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Description:

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention.nbsp; This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success.nbsp; NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder.nbsp; This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.nbsp; Students earn a certificate for each exam passed.nbsp; The topics and exams are aligned to typical on-campus courses. For example, the Controlling…    
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Book details

List price: $44.40
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 12/28/2006
Binding: Digital, Other 
Pages: 112
Size: 8.25" wide x 10.75" long x 0.25" tall
Weight: 0.748
Language: English

Introduction to Inventory and Purchasing middot;
The Objectives of Purchasing middot;
What to Buy
The Purchasing Function middot;
Purchasing in a Foodservice Operation middot;
How Purchasing Affects an Operationsrsquo; Employees middot;
The Purchaserrsquo;s Qualifications and Job Duties middot;
Ethical Considerations Related to Purchasing middot;
The Administration of Purchasing Activities
Quality Standards in Purchasing middot;
Quality Standards middot;
Factors Affecting Quality Standards middot;
The Make-or-Buy Decision
The Procurement Process and Supplier Selection middot;
The Procurement Process middot;
Supplier Selection
Inventory Control middot;
Managing Inventory to Volume middot;
Optimal Inventory Level middot;
Inventory Control and Management Systems
Field Project
Index