Purchasing : selection and procurement for the hospitality industry
著者
書誌事項
Purchasing : selection and procurement for the hospitality industry
J. Wiley, c2002
5th ed
- : cloth
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注記
Includes index
内容説明・目次
内容説明
The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.
Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
目次
Preface. Acknowledgments. The Concept of Selection and Procurement. Technology Applications in Purchasing. Distribution Systems. Forces Affecting the Distribution Systems. An Overview of the Purchasing Function. The Organization and Administration of Purchasing. The Buyer's Relations with Other Company Personnel. The Purchase Specification: An Overall View. The Optimal Amount. The Optimal Price. The Optimal Payment Policy. The Optimal Supplier. Typical Ordering Procedures. Typical Receiving Procedures. Typical Storage Management Procedures. Security in the Purchasing Function. Fresh Produce. Proceed Produce and Other Grocery Items. Dairy Products. Eggs. Poultry. Fish. Meat. Beverages. Nonfood Expense Items. Services. Furniture, Fixtures, and Equipment. Index.
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