Purchasing
eBook - PDF

Purchasing

Selection and Procurement for the Hospitality Industry

  1. 704 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Purchasing

Selection and Procurement for the Hospitality Industry

About this book

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students 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.

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Yes, you can access Purchasing by Andrew H. Feinstein,Jean L. Hertzman,John M. Stefanelli in PDF and/or ePUB format, as well as other popular books in Business & Hospitality, Travel & Tourism Industry. We have over one million books available in our catalogue for you to explore.

Information

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Contents
  5. Preface
  6. Chapter 1: The Concepts of Selection and Procurement
  7. Chapter 2: Technology Applications in Purchasing
  8. Chapter 3: Distribution Systems
  9. Chapter 4: Forces Affecting the Distribution Systems
  10. Chapter 5: An Overview of the Purchasing Function
  11. Chapter 6: The Organization, Administration, and Evaluation of Purchasing
  12. Chapter 7: The Purchase Specification: An Overall View
  13. Chapter 8: The Optimal Amount
  14. Chapter 9: Determining Optimal Purchase Prices and Payment Policies
  15. Chapter 10: The Optimal Supplier
  16. Chapter 11: Typical Ordering Procedures
  17. Chapter 12: Typical Receiving Procedures
  18. Chapter 13: Typical Storage Management Procedures
  19. Chapter 14: Security in the Purchasing Function
  20. Chapter 15: Fresh Produce
  21. Chapter 16: Processed Produce and Other Grocery Items
  22. Chapter 17: Dairy Products
  23. Chapter 18: Eggs
  24. Chapter 19: Poultry
  25. Chapter 20: Fish
  26. Chapter 21: Meat
  27. Chapter 22: Beverages
  28. Chapter 23: Nonfood Expense Items
  29. Chapter 24: Services
  30. Chapter 25: Furniture, Fixtures, and Equipment
  31. Glossary
  32. Index
  33. EULA