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- Wiley
More About This Title Purchasing: Selection and Procurement for the Hospitality Industry, Ninth Edition
English
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
English
Chapter 1: The Concepts of Selection and Procurement
Chapter 2: Technology Applications in Purchasing
Chapter 3: Distribution Systems
Chapter 4: Forces Affecting the Distribution Systems
Chapter 5: An Overview of the Purchasing Function
Chapter 6: The Organization, Administration, and Evaluation of Purchasing
Chapter 7: The Purchase Specification: An Overall View
Chapter 8: The Optimal Amount
Chapter 9: Determining Optimal Purchase Prices and Payment Policies
Chapter 10: The Optimal Supplier
Chapter 11: Typical Ordering Procedures
Chapter 12: Typical Receiving Procedures
Chapter 13: Typical Storage Management Procedures
Chapter 14: Security in the Purchasing Function
Chapter 15: Fresh Produce
Chapter 16: Processed Produce and Other Grocery Items
Chapter 17: Dairy Products
Chapter 18: Eggs
Chapter 19: Poultry
Chapter 20: Fish
Chapter 21: Meat
Chapter 22: Beverages
Chapter 23: Nonfood Expense Items
Chapter 24: Services
Chapter 25: Furniture, Fixtures, and Equipment
