Purchasing

by ; ;
Edition: 9th
Format: Paperback
Pub. Date: 2017-04-03
Publisher(s): Wiley
List Price: $84.21

Buy New

In Stock
$83.79

Rent Textbook

Select for Price
There was a problem. Please try again later.

Rent Digital eBook

Online: 120 Days
Downloadable: 120 Days
$23.63
Online: 150 Days
Downloadable: 150 Days
$27.00
Online: 1825 Days
Downloadable: Lifetime Access
$67.50
$23.63

Used Textbook

We're Sorry
Sold Out

This item is being sold by an Individual Seller and will not ship from the Online Bookstore's warehouse. The Seller must confirm the order within two business days. If the Seller refuses to sell or fails to confirm within this time frame, then the order is cancelled.

Please be sure to read the Description offered by the Seller.

Summary

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students 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 the comprehensive and up-to-date hospitality purchasing text available today.

Author Biography

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

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.