Purchasing, and Nraef Workbook Package

by Stefanelli, John M.; Nra Educational Foundation

• ISBN13: 9780471442448
• ISBN10: 0471442445
• Edition: 4th
• Format: Hardcover
• Copyright: 2001-02-01
• Publisher: John Wiley & Sons Inc

Summary

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.

Table of Contents

Preface	p. vii
Acknowledgments	p. ix
The Concepts of Selection and Procurement	p. 1
Technology Applications in Purchasing	p. 11
Distribution Systems	p. 27
Forces Affecting the Distribution Systems	p. 47
An Overview of the Purchasing Function	p. 71
The Organization and Administration of Purchasing	p. 87
The Buyer's Relations with Other Company Personnel	p. 97
The Purchase Specification: An Overall View	p. 115
The Optimal Amount	p. 141
The Optimal Price	p. 163
The Optimal Payment Policy	p. 193
The Optimal Supplier	p. 203
Typical Ordering Procedures	p. 233
Typical Receiving Procedures	p. 249
Typical Storage Management Procedures	p. 275
Security in the Purchasing Function	p. 301
Fresh Produce	p. 319
Processed Produce and Other Grocery Items	p. 347
Dairy Products	p. 377
Eggs	p. 395
Poultry	p. 411
Fish	p. 429
Meat	p. 451
Beverages	p. 489
Nonfood Expense Items	p. 523
Services	p. 545
Furniture, Fixtures, and Equipment	p. 573
Index	p. 601
Table of Contents provided by Syndetics. All Rights Reserved.