Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e
Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e

Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e


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About the Book

Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation.  It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry.Purchasing: Selection and Procurement for the Hospitality Industry is themostcomprehensive and up-to-date hospitality purchasing text available today.

Table of Contents:
Chapter 1: The Concepts of Selection and Procurement 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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Product Details
  • ISBN-13: 9780470316580
  • Publisher: John Wiley & Sons Inc
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 272 mm
  • No of Pages: 192
  • Weight: 476 gr
  • ISBN-10: 0470316586
  • Publisher Date: 31 Jul 2012
  • Binding: Paperback
  • Language: English
  • Spine Width: 10 mm
  • Width: 211 mm


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Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e
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Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e
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