Purchasing: Selection and Procurement for the Hospitality Industry

by Andrew H. Feinstein; John M. Stefanelli

• ISBN13: 9780471208839
• ISBN10: 0471208833
• Edition: 5th
• Format: Paperback
• Copyright: 2002-01-01
• 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

The Concept of Selection and Procurement

Technology Applications in Purchasing

Distribution Systems

Forces Affecting the Distribution Systems

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

Glossary

Index

Table of Contents provided by Publisher. All Rights Reserved.