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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.

Tabla de contenidos provista por Syndetics

• Preface(p. vii)
• Acknowledgments(p. ix)
• Chapter 1 The Concepts of Selection and Procurement(p. 1)
• Chapter 2 Technology Applications in Purchasing(p. 11)
• Chapter 3 Distribution Systems(p. 27)
• Chapter 4 Forces Affecting the Distribution Systems(p. 47)
• Chapter 5 An Overview of the Purchasing Function(p. 71)
• Chapter 6 The Organization and Administration of Purchasing(p. 87)
• Chapter 7 The Buyer's Relations with Other Company Personnel(p. 97)
• Chapter 8 The Purchase Specification: An Overall View(p. 115)
• Chapter 9 The Optimal Amount(p. 141)
• Chapter 10 The Optimal Price(p. 163)
• Chapter 11 The Optimal Payment Policy(p. 193)
• Chapter 12 The Optimal Supplier(p. 203)
• Chapter 13 Typical Ordering Procedures(p. 233)
• Chapter 14 Typical Receiving Procedures(p. 249)
• Chapter 15 Typical Storage Management Procedures(p. 275)
• Chapter 16 Security in the Purchasing Function(p. 301)
• Chapter 17 Fresh Produce(p. 319)
• Chapter 18 Processed Produce and Other Grocery Items(p. 347)
• Chapter 19 Dairy Products(p. 377)
• Chapter 20 Eggs(p. 395)
• Chapter 21 Poultry(p. 411)
• Chapter 22 Fish(p. 429)
• Chapter 23 Meat(p. 451)
• Chapter 24 Beverages(p. 489)
• Chapter 25 Nonfood Expense Items(p. 523)
• Chapter 26 Services(p. 545)
• Chapter 27 Furniture, Fixtures, and Equipment(p. 573)
• Index(p. 601)

Notas de autor provistas por Syndetics

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.