Chapter 2: Technology Applications in Purchasing
Chapter 3: Distribution Systems
Chapter 4: Forces Affecting the Distribution System
Chapter 5: An Overview of the Purchasing Function
Chapter 6: The Organization and Administration of Purchasing
Chapter 7: The Buyer’s Relations with Other Company Personnel
Chapter 8: The Purchase Specification: An Overall View
Chapter 9: The Optimal Amount
Chapter 10: The Optimal Price
Chapter 11: The Optimal Payment Policy
Chapter 12: The Optimal Supplier
Chapter 13: Typical Ordering Procedures
Chapter 14: Typical Receiving Procedures
Chapter 15: Typical Storage Management Procedures
Chapter 16: Security in the Purchasing Function
Chapter 17: Fresh Produce
Chapter 18: Processed Produce and Other Grocery Items
Chapter 19: Dairy Products
Chapter 20: Eggs
Chapter 21: Poultry
Chapter 22: Fish
Chapter 23: Meat
Chapter 24: Beverages
Chapter 25: Nonfood Expense Items
Chapter 26: Services
Chapter 27: Furniture, Fixtures, and Equipment
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