Purchasing selection and procurement for the hospitality industry Andrew Hale Feinstein and John M. Stefanelli.
Detalles de publicación: Hoboken, N.J. Wiley c2012.Edición: 8th edDescripción: xv, 688 p.(loose leaf) ill. (some col.), col. map 29 cmISBN:- 9780470290460 (hardback)
- 647.95068/7 22
- TX911.3.P8 F45 2012
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Colección General mb | TX911.3 .P8 F45 2012 (Navegar estantería(Abre debajo)) | Disponible | 50000003210589 |
Descripciones mejoradas de Syndetics:
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.
the library has also electronic format.
eigm 01/2012
Includes bibliographical references and index.
The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution system -- 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 -- Processed produce and other grocery items -- Dairy products-- Eggs -- Poultry -- Fish -- Meat -- Beverages -- Nonfood expense items -- Services -- Furniture, fixtures, and equipment.
"Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field"-- Provided by publisher.