(eBook PDF) Purchasing Selection Procurement for the Hospitality Industry 9th – Digital Ebook – Instant Delivery Download

Product details:

• ISBN-10 ‏ : ‎ 1119398231
• ISBN-13 ‏ : ‎ 978-1119398233
• Author: Andrew H. Feinstein; Jean Hertzman; John M. Stefanelli

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.
Table contents:

CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT

CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING

CHAPTER 3: DISTRIBUTION SYSTEMS

CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS

CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION

CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVA

CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW

CHAPTER 8: THE OPTIMAL AMOUNT

CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYME

CHAPTER 10: THE OPTIMAL SUPPLIER

CHAPTER 11: TYPICAL ORDERING PROCEDURES

CHAPTER 12: TYPICAL RECEIVING PROCEDURES

CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES

CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION

CHAPTER 15: FRESH PRODUCE

CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS

CHAPTER 17: DAIRY PRODUCTS

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