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.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: EGGl3
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