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More About This Title Study Guide to Accompany Purchasing: Selection and Procurement for the Hospitality Industry, Seventh Edition
English
Within any hospitality business, the purchasing function underlies every aspect of the operation. Even if they are not purchasing agents, hospitality managers must have a firm grasp of purchasing principles in order to run a successful operation. Purchasing: Selection and Procurement for the Hospitality Industry, Seventh Edition offers a revised and updated edition of the foundational resource for this crucial area.
The Seventh Edition of this classic book features:
In-depth coverage throughout of the latest purchasing technology applicationsThe most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipmentDiscussions and interviews with industry executives on how purchasing affects their businessA new full-color interior design filled with vibrant color photographsQuestions, problems, experiential exercises, glossary, Web site links, and other practical featuresThe Seventh Edition covers not only the latest purchasing techniques and practices, but also provides comprehensive coverage of the timeless principles of this essential topic. From the first steps of selection, to receiving, storing, and managing goods and services, Purchasing, Seventh Edition is essential reading for anyone starting or developing a career in hospitality management.
English
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.
English
Chapter 1 The Concepts of Selection and Procurement.
Chapter 2 Technology Applications in Purchasing.
Chapter 3 Distribution Systems.
Chapter 4 Forces Affecting The Distribution Systems.
Chapter 5 An Overview of the Purchasing Function.
Chapter 6 The Organization and Administration of Purchasing.
Chapter 7 the Buyer’s Relations with Other Company Personnel.
Chapter 8 the Purchase Specification: An Overall View.
Chapter 9 The Optimal Amount.
Chapter 10 The Optimal Price.
Chapter 11 The Optimal Payment Policy.
Chapter 12 The Optimal Supplier.
Chapter 13 Typical Ordering Procedures.
Chapter 14 Typical Receiving Procedures.
Chapter 15 Typical Storage Management Procedures.
Chapter 16 Security in the Purchasing Function.
Chapter 17 Fresh Produce.
Chapter 18 Processed Produce and Other Grocery Items.
Chapter 19 Dairy Products.
Chapter 20 Eggs.
Chapter 21 Poultry.
Chapter 22 Fish.
Chapter 23 Meat.
Chapter 24 Beverages.
Chapter 25 Nonfood Expense Items.
Chapter 26 Services.
Chapter 27 Furniture, Fixtures and Equipment.
Answer Key.
