Table of Contents
Part 1: Management of the Purchasing Process
Chapter 1. Introduction to Purchasing Management
Chapter 2. Determining Quality Requirements: Purchase Specifications and Make/Buy Analysis
Chapter 3. Determining Purchase Quantities
Chapter 4. Identifying and Selecting Supply Sources
Chapter 5. Selecting Supplies and Ordering Products
Chapter 6. Purchasing Follow-up: Receiving, Storage, Payment, and Evaluation
Part 2: Purchasing, Hospitality Resources
Chapter 7. Meats, Poultry, and Seafood
Chapter 8. Produce, Dairy, and Eggs
Chapter 9. Groceries
Chapter 10. Beverages
Chapter 11. Buying Non-food Items
Chapter 12. Buying Technology and Services
Chapter 13. Purchasing Capital Equipment
