000			03735nam a2200553Ka 4500
001			ocn824698815
003			OCoLC
005			20221108183027.0
006			m d
007			cr cnu---unuuu
008			130121s2012 njuab ob 001 0 eng d
020			_a9781118136430 (electronic bk.)
020			_a1118136438 (electronic bk.)
020			_z9780470290460
020			_z0470290463
020			_z0470316586
020			_z9780470316580
035			_a(OCoLC)824698815
035			_a492785
040			_aN$T _cN$T
049			_aN$TA
050		4	_aTX911.3.P8 _bF45 2012
070	1		_aTX911.3.P8 _bF45 2012
072		7	_aBUS _x081000 _2bisacsh
072		7	_aTRV _x022000 _2bisacsh
082	0	4	_a647.95068/7 _222
100	1		_aFeinstein, Andrew Hale. _eauthor
245	1	0	_aPurchasing : _bselection and procurement for the hospitality industry / _cAndrew Hale Feinstein and John M. Stefanelli.
250			_aEight edition
264		1	_aHoboken, N.J. : _bWiley, _cc2012.
300			_a1 online resource (xv, 688 p.) : _bill. (some col.), col. map.
336			_2rdacontent _atext
337			_2rdamedia _acomputer
338			_2rdacarrier _aonline resource
500			_aSome online versions lack accompanying media packaged with the printed version.
504			_aIncludes bibliographical references and index.
505	0		_aThe 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.
520			_a"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"-- _cProvided by publisher.
588			_aDescription based on print version record.
650		0	_aHospitality industry _xPurchasing.
650		7	_aBUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism _2bisacsh
650		7	_aTRAVEL / Restaurants _2bisacsh
655		4	_aElectronic books.
700	1		_aStefanelli, John M. _eauthor
776	0	8	_iPrint version: _aFeinstein, Andrew Hale. _tPurchasing. _b8th ed. _dHoboken, N.J. : Wiley, c2012 _z9780470290460 _w(DLC) 2010038027 _w(OCoLC)666490127
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=492785 _yAcceso Remoto
856	4	0	_3EBSCOhost _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=492785 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c297437 _d297437