Purchasing
Selection and Procurement for the Hospitality Industry
9th Edition
Published on 2. March 2021
Book
Paperback/Softback
704 pages
978-1-119-14851-7 (ISBN)
Description
Purchasing: 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.
More details
Edition
9th edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Dimensions
Height: 274 mm
Width: 213 mm
Thickness: 31 mm
Weight
1406 gr
ISBN-13
978-1-119-14851-7 (9781119148517)
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 Classification
Other editions
New editions
Jean L. Hertzman | Andrew H. Feinstein | John M. Stefanelli
Purchasing
Selection and Procurement for the Hospitality Industry
Book
10th Edition
Wiley
€107.84
Article is exhausted; no reprint
Previous edition
Andrew H. Feinstein | John M. Stefanelli
Purchasing
Selection and Procurement for the Hospitality Industry
Book
02/2011
8th Edition
Wiley
€225.30
Article exhausted; check for reprint
Persons
ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.
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
PREFACE 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
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