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Purchasing : Selection and Procurement for the Hospitality Industry by John M. Stefanelli, Jean L. Hertzman and Andrew H. Feinstein (2017, Trade Paperback)
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By Feinstein, Andrew H.; Hertzman, Jean L.; Stefanelli, John M.
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-101119148510
ISBN-139781119148517
eBay Product ID (ePID)217140080
Product Key Features
Number of Pages704 Pages
Publication NamePurchasing : Selection and Procurement for the Hospitality Industry
LanguageEnglish
Publication Year2017
SubjectIndustries / Hospitality, Travel & Tourism
TypeTextbook
AuthorJohn M. Stefanelli, Jean L. Hertzman, Andrew H. Feinstein
Subject AreaBusiness & Economics
FormatTrade Paperback
Dimensions
Item Height1.5 in
Item Weight49.7 Oz
Item Length10.8 in
Item Width8.5 in
Additional Product Features
Edition Number9
Intended AudienceCollege Audience
LCCN2017-012674
Dewey Edition22
IllustratedYes
Dewey Decimal647.95068/7
Table Of ContentPREFACE IX CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1 CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13 CHAPTER 3: DISTRIBUTION SYSTEMS 29 CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51 CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85 CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105 CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131 CHAPTER 8: THE OPTIMAL AMOUNT 155 CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177 CHAPTER 10: THE OPTIMAL SUPPLIER 213 CHAPTER 11: TYPICAL ORDERING PROCEDURES 243 CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257 CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281 CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305 CHAPTER 15: FRESH PRODUCE 327 CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359 CHAPTER 17: DAIRY PRODUCTS 389 CHAPTER 18: EGGS 411 CHAPTER 19: POULTRY 427 CHAPTER 20: FISH 449 CHAPTER 21: MEAT 479 CHAPTER 22: BEVERAGES 515 CHAPTER 23: NONFOOD EXPENSE ITEMS 553 CHAPTER 24: SERVICES 579 CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609 GLOSSARY 643 INDEX 679
SynopsisPurchasing: 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., "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.
LC Classification NumberTX911.3.P8F45 2017
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