Purchasing : A Guide for Hospitality Professionals （1ST）

Hayes, David K./ Ninemeier, Jack D.

Pearson College Div（2009/01発売）

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製本 Paperback:紙装版/ペーパーバック版／ページ数 392 p.
言語 ENG
商品コード 9780135148426
DDC分類 647.940687

Full Description

With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer's Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.

Table of ContentsPart 1: Management of the Purchasing ProcessChapter 1. Introduction to Purchasing ManagementChapter 2. Determining Quality Requirements: Purchase Specifications and Make/Buy AnalysisChapter 3. Determining Purchase QuantitiesChapter 4. Identifying and Selecting Supply SourcesChapter 5. Selecting Supplies and Ordering ProductsChapter 6. Purchasing Follow-up: Receiving, Storage, Payment, and EvaluationPart 2: Purchasing, Hospitality ResourcesChapter 7. Meats, Poultry, and SeafoodChapter 8. Produce, Dairy, and EggsChapter 9. GroceriesChapter 10. BeveragesChapter 11. Buying Non-food ItemsChapter 12. Buying Technology and ServicesChapter 13. Purchasing Capital Equipment