Purchasing A Guide for Hospitality Professionals

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  • ISBN13:


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  • Edition: 1st
  • Format: Paperback
  • Copyright: 1/27/2009
  • Publisher: Pearson

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With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyerrs"s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.For courses in Basic Hospitality Purchasing offered at one/two year academic institutions, and Culinary programs.

Table of Contents

Management of the Purchasing Process
Introduction to Purchasing Management
Determining Quality Requirements: Purchase Specifications and Make/Buy Analysis
Determining Purchase Quantities
Identifying and Selecting Supply Sources
Selecting Supplies and Ordering Products
Purchasing Follow-up: Receiving, Storage, Payment, and Evaluation
Purchasing, Hospitality Resources
Meats, Poultry, and Seafood
Produce, Dairy, and Eggs
Buying Non-food Items
Buying Technology and Services
Purchasing Capital Equipment
Table of Contents provided by Publisher. All Rights Reserved.

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