Purchasing
Selection and Procurement for the Hospitality Industry
6th Edition
Published on 13. October 2004
Book
Hardback
720 pages
978-0-471-46005-3 (ISBN)
Description
This Sixth Edition combines generally accepted purchasing principles with applications specific to the hospitality industry. Coverage addresses ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items.
More details
Edition
6., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
Illustrations
Dimensions
Height: 24.1 cm
Width: 19.4 cm
Weight
1390 gr
ISBN-13
978-0-471-46005-3 (9780471460053)
Schweitzer Classification
Other editions
New editions
Andrew H. Feinstein | John M. Stefanelli
Purchasing
Selection and Procurement for the Hospitality Industry
Book
10/2007
7th Edition
Wiley
€102.00
Article exhausted; check for reprint
Previous edition
Andrew H. Feinstein | John M. Stefanelli
Purchasing
Selection and Procurement for the Hospitality Industry
Book
12/2001
5th Edition
Wiley
€82.90
Article exhausted; check for reprint
Persons
ANDREW HALE FEINSTEIN is Associate Professor and Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
Content
1. The Concepts of Selection and Procurement.2. Technology Applications in Purchasing.3. Distribution Systems.4. Forces Affecting the Distribution Systems.5. An Overview of the Purchasing Function.6. The Organization and Administration of Purchasing.7. The Buyer's Relations with Other Company Personnel.8. The Purchase Specification: An Overall View.9. The Optimal Amount.10. The Optimal Price.11. The Optimal Payment Policy.12. The Optimal Supplier.13. Typical Ordering Procedures.14. Typical Receiving Procedures.15. Typical Storage Management Procedures.16. Security in the Purchasing Function.17. Fresh Produce.18. Processed Produce and Other Grocery Items.19. Dairy Products.20. Eggs.21. Poultry.22. Fish.23. Meat.24. Beverages.25. Nonfood Expense Items.26. Services.27. Furniture, Fixtures, and Equipment.Index.