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ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.
JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas.
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 Systems
Chapter 5: An Overview of the Purchasing Function
Chapter 6: The Organization, Administration, and Evaluation of Purchasing
Chapter 7: The Purchase Specification: An Overall View
Chapter 8: The Optimal Amount
Chapter 9: Determining Optimal Purchase Prices and Payment Policies
Chapter 10: The Optimal Supplier
Chapter 11: Typical Ordering Procedures
Chapter 12: Typical Receiving Procedures
Chapter 13: Typical Storage Management Procedures
Chapter 14: Security in the Purchasing Function
Chapter 15: Fresh Produce
Chapter 16: Processed Produce and Other Grocery Items
Chapter 17: Dairy Products
Chapter 18: Eggs
Chapter 19: Poultry
Chapter 20: Fish
Chapter 21: Meat
Chapter 22: Beverages
Chapter 23: Nonfood Expense Items
Chapter 24: Services
Chapter 25: Furniture, Fixtures, and Equipment
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