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What version or edition is this?
This is the 1st edition with a publication date of 1/27/2009.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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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.|