Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers-rather than taking a strict win/lose pricing strategy. Offering a global vision, it includes specialty foods, such as organic, Kosher and Halal foods, and devotes entire chapters to evaluation, international purchasing, and procurement for hotels. Students are directed to additional on-line resources through in-text features and mini case projects provide ample opportunity to apply concepts in individual and group settings.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Maße
Höhe: 275 mm
Breite: 210 mm
Dicke: 230 mm
Gewicht
ISBN-13
978-0-13-514841-9 (9780135148419)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Table of Contents
Part 1: Foundation of Procurement
Chapter 1. Scope of Procurement
Hospitality Industry Overview
What is Procurement?
Objectives of Effective Procurement
Overview of Procurement
Factors Affecting Procurement
Roles of Procurement Team Members
Evolution of Procurement Systems
Chapter 2. Product Flow Through the Marketplace
Distribution Channels
Channel Flow Begins With the Order
Supply Chain Management and Hospitality Purchases
Case Study: Franchisor Food Distribution System
Chapter 3. Legal and Ethical Aspects of Procurement
Legal Aspects of Procurement
Ethical Aspects of Procurement
Part 2: Management of the Procurement Process
Chapter 4. Quality and Purchasing Specifications
What is Quality?
Purchase Specifications: Overview
Development of Purchase Specifications
Purchase Specifications Information
Implementing Purchase Specifications
Chapter 5. Make or Buy Analysis
Background
Responsibilities For Make or Buy Decisions
Factors Impacting Make or Buy Analysis
Close Look At Make or Buy Analysis Process
Examples of Make or Buy Cost Comparisons
Implementing Results of Make or Buy Analysis
Evaluating Make or Buy Decisions
Chapter 6. Determining Purchase Quantities
Correct Purchase Quantities Are Important
Factors Affecting Purchasing Quantities
Traditional Purchasing Methods
Forecasting And Production Schedules
Non-traditional Purchasing Systems
Chapter 7. Managing the Purchase Price
Determinants of Sellers' Prices
Specific Factors Affecting Hospitality Pricing
Price Discounts
Services Pricing
Chapter 8. Supplier Sourcing and Relations
Importance of Supplier Sourcing Decisions
Characteristics of Desirable Suppliers
Supplier Sourcing Decisions
Other Suppliers Sourcing Issues
Supplier Relations
Supplier Evaluation Process
Chapter 9. Procurement Negotiations
What Is Negotiation?
Successful Negotiation Traits
Steps In Negotiation Process
Chapter 10. Supplier Contact - The Ordering Process
Overview of Ordering Process
Close Look at Ordering Process
More About The Ordering Process
The Purchase Order
Timing Concerns
Expediting Procedures
Technology And The Ordering Process
Chapter 11. Product Receiving and Storing: Principles and Procedures
Receiving and Storing: Integral To Procurement
Receiving Essentials
Basic Receiving Procedures
Special Receiving Concerns
Storing Essentials
Basic Storing Procedures
Special Storing Concerns
Chapter 12. Procurement Accounting and Follow-Up
Purchasing And The Accounting Process
Accounting Requires Documentation
Payment Policies And Procedures
Special Accounting Concerns
Security Concerns and Procurement Accounting
Relationship Between Accounting and Purchasing Staff
Part 3: Quality Considerations in Food and Beverage Product Purchasing
Chapter 13. Meats, Poultry, Game and Seafood
Meats
Poultry
Game
Seafood
Product Receiving and Storage
Chapter 14. Produce, Dairy, and Egg Products
Produce
Dairy Products
Egg Products
Product Receiving and Storage
Chapter 15. Complementary Foods
Starches
Fats and Oils
Flavorings
Convenience Foods
Specialized Food Products
Product Receiving and Storage
Chapter 16. Beverages
Non Alcoholic Beverages
Alcoholic Beverages
Product Receiving and Storage
Chapter 17. Food Service Purchases: Non-Food Items
Dining Room Supplies
Take-Out Packaging
Back of House Supplies
Cleaning Supplies
Part 4: Quality Considerations in Other Hospitality Purchases
Chapter 18. Procurement for Lodging Facilities
Guest Room Supplies
Guest Room Services
Public Area Guest Services
Lodging Staff Supplies
Chapter 19. Procurement of Hospitality Services
Purchasing Essential Services
Control of Essential Service Costs
Essential Services Billing
Purchasing Additional Services
Evaluation of Vendor Services
Chapter 20. Procurement of Capital Equipment
Capital Expense Purchases and Operating Expense Purchases
Capital Purchase Needs Assessment
Purchasing Furnishings, Fixtures, and Equipment
Capital Purchasing Financing
Chapter 21. Procurement of Technology-Related Products and Services
Considerations in Technology Procurement
Procurement of Advanced Technology Products
Monitoring Advancements in Hospitality-Oriented Technology Products
Part 5: Global Procurement and Procurement System
Chapter 22. Purchasing in the Global Marketplace
Role of Global Purchasing Professionals
Challenges in International Purchasing
International Purchasing Process
Other International Purchasing Concerns
Case Studies in International Purchasing
Chapter 23. Evaluating and Improving Procurement Systems
Evaluation and Effective Procurement
Reasons to Evaluate Procurement
Overview of Evaluation and Improvement Process
More About Procurement Problem-solving
Purchasing Goals Affect Purchasing Evaluations
Procurement Evaluation Factors
"Intelligent Customer" Evaluation
Benchmarking Procurement Practices
Implementing Procurement Improvement Changes
