Purchasing : selection and procurement for the hospitality industry
著者
書誌事項
Purchasing : selection and procurement for the hospitality industry
（Wiley service management series）
Wiley, c1997
4th ed.
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注記
Includes bibliographies and index
内容説明・目次
内容説明
This volume seeks to provide an introduction, with a management perspective, to the purchasing function as practiced in the hospitality industry. This edition covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items. It also features a new chapter on computer applications, as well as integrating prepared foods and other convenience products throughout the book. Distribution system intermediaries new to the industry are also covered.
目次
- Partial table of contents:
- GAINING A PERSPECTIVE ON SELECTION AND PROCUREMENT
- Distribution Systems
- An Overview of the Purchasing Function
- The Buyer's Relations with Other Company Personnel
- PRINCIPLES OF SELECTION AND PROCUREMENT
- The Optimal Amount
- The Optimal Supplier
- Typical Storage Management Procedures
- SELECTION AND PROCUREMENT OF THE ITEMS
- Fresh Produce
- Dairy Products
- Eggs
- Poultry
- Fish
- Meat
- Nonfood Expense Items
- Index.
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