Cover image for Purchasing : selection and procurement for the hospitality industry
Title:
Purchasing : selection and procurement for the hospitality industry
Author:
Feinstein, Andrew Hale.
Personal Author:
Edition:
Fifth edition.
Publication Information:
New York, NY : Wiley, [2002]

©2002
Physical Description:
ix, 612 pages : illustrations ; 25 cm
General Note:
Erata sheet inserted.

Rev. ed. of: Purchasing / John M. Stefanelli. 4th ed., c1997.
Language:
English
Electronic Access:
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026909.html
ISBN:
9780471389330
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX911.3.P8 S73 2002 Adult Non-Fiction Central Closed Stacks
Searching...

On Order

Summary

Summary

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.


Author Notes

ANDREW HALE FEINSTEIN is Assistant Professor in the Food and Beverage Department at William F. Harrah School of Hotel Administration at the University of Nevada, Las Vegas.
JOHN M. STEFANELLI is Professor and Department Chair in the Food and Beverage Department at William F. Harrah School of Hotel Administration at the University of Nevada, Las Vegas.


Table of Contents

Prefacep. vii
Acknowledgmentsp. ix
Chapter 1 The Concepts of Selection and Procurementp. 1
Chapter 2 Technology Applications in Purchasingp. 11
Chapter 3 Distribution Systemsp. 27
Chapter 4 Forces Affecting the Distribution Systemsp. 47
Chapter 5 An Overview of the Purchasing Functionp. 71
Chapter 6 The Organization and Administration of Purchasingp. 87
Chapter 7 The Buyer's Relations with Other Company Personnelp. 97
Chapter 8 The Purchase Specification: An Overall Viewp. 115
Chapter 9 The Optimal Amountp. 141
Chapter 10 The Optimal Pricep. 163
Chapter 11 The Optimal Payment Policyp. 193
Chapter 12 The Optimal Supplierp. 203
Chapter 13 Typical Ordering Proceduresp. 233
Chapter 14 Typical Receiving Proceduresp. 249
Chapter 15 Typical Storage Management Proceduresp. 275
Chapter 16 Security in the Purchasing Functionp. 301
Chapter 17 Fresh Producep. 319
Chapter 18 Processed Produce and Other Grocery Itemsp. 347
Chapter 19 Dairy Productsp. 377
Chapter 20 Eggsp. 395
Chapter 21 Poultryp. 411
Chapter 22 Fishp. 429
Chapter 23 Meatp. 451
Chapter 24 Beveragesp. 489
Chapter 25 Nonfood Expense Itemsp. 523
Chapter 26 Servicesp. 545
Chapter 27 Furniture, Fixtures, and Equipmentp. 573
Indexp. 601