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Full Description
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.
Contents
Chapter 1: The Concepts of Selection and Procurement
Chapter 2: Technology Applications in Purchasing
Chapter 3: Distribution Systems
Chapter 4: Forces Affecting the Distribution System
Chapter 5: An Overview of the Purchasing Function
Chapter 6: The Organization and
Administration of Purchasing
Chapter 7: The Buyer?s Relations with Other Company
Personnel
Chapter 8: The Purchase Specification: An Overall View
Chapter 9: The Optimal Amount
Chapter 10: The Optimal Price
Chapter 11: The Optimal Payment Policy
Chapter 12: The Optimal Supplier
Chapter 13: Typical Ordering Procedures
Chapter 14: Typical Receiving Procedures
Chapter 15: Typical Storage Management Procedures
Chapter 16: Security in the Purchasing Function
Chapter 17: Fresh Produce
Chapter 18: Processed Produce and Other Grocery Items
Chapter 19: Dairy Products
Chapter 20: Eggs
Chapter 21: Poultry
Chapter 22: Fish
Chapter 23: Meat
Chapter 24: Beverages
Chapter 25: Nonfood Expense Items
Chapter 26: Services
Chapter 27: Furniture, Fixtures, and Equipment
