Purchasing : selection and procurement for the hospitality industry / 5th ed.
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作 者：Andrew Hale Feinstein, John M. Stefanelli.
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ISBN：9780471389330
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简介
This text for students in hospitality, restaurant management, and culinary arts programs discusses purchasing activity and product information from a management perspective, covering areas such as ordering procedures, distribution systems, supplier channels, price and payment, storage, and specifications for food and nonfood items such as furniture, fixtures, and equipment. This fifth edition illustrates the use of technology in the field, and features a companion Web site that connects readers to professional purchasing sites. Feinstein teaches in the Food and Beverage Department at the William F. Harrah School of Hotel Administration at the University of Nevada-Las Vegas. Stefanelli is professor and chair of the Food and Beverage Department at the same institution. Annotation c. Book News, Inc., Portland, OR (booknews.com)
目录
Preface p. vii
Acknowledgments p. ix
Chapter 1 The Concepts of Selection and Procurement p. 1
Chapter 2 Technology Applications in Purchasing p. 11
Chapter 3 Distribution Systems p. 27
Chapter 4 Forces Affecting the Distribution Systems p. 47
Chapter 5 An Overview of the Purchasing Function p. 71
Chapter 6 The Organization and Administration of Purchasing p. 87
Chapter 7 The Buyer's Relations with Other Company Personnel p. 97
Chapter 8 The Purchase Specification: An Overall View p. 115
Chapter 9 The Optimal Amount p. 141
Chapter 10 The Optimal Price p. 163
Chapter 11 The Optimal Payment Policy p. 193
Chapter 12 The Optimal Supplier p. 203
Chapter 13 Typical Ordering Procedures p. 233
Chapter 14 Typical Receiving Procedures p. 249
Chapter 15 Typical Storage Management Procedures p. 275
Chapter 16 Security in the Purchasing Function p. 301
Chapter 17 Fresh Produce p. 319
Chapter 18 Processed Produce and Other Grocery Items p. 347
Chapter 19 Dairy Products p. 377
Chapter 20 Eggs p. 395
Chapter 21 Poultry p. 411
Chapter 22 Fish p. 429
Chapter 23 Meat p. 451
Chapter 24 Beverages p. 489
Chapter 25 Nonfood Expense Items p. 523
Chapter 26 Services p. 545
Chapter 27 Furniture, Fixtures, and Equipment p. 573
Index p. 601
Acknowledgments p. ix
Chapter 1 The Concepts of Selection and Procurement p. 1
Chapter 2 Technology Applications in Purchasing p. 11
Chapter 3 Distribution Systems p. 27
Chapter 4 Forces Affecting the Distribution Systems p. 47
Chapter 5 An Overview of the Purchasing Function p. 71
Chapter 6 The Organization and Administration of Purchasing p. 87
Chapter 7 The Buyer's Relations with Other Company Personnel p. 97
Chapter 8 The Purchase Specification: An Overall View p. 115
Chapter 9 The Optimal Amount p. 141
Chapter 10 The Optimal Price p. 163
Chapter 11 The Optimal Payment Policy p. 193
Chapter 12 The Optimal Supplier p. 203
Chapter 13 Typical Ordering Procedures p. 233
Chapter 14 Typical Receiving Procedures p. 249
Chapter 15 Typical Storage Management Procedures p. 275
Chapter 16 Security in the Purchasing Function p. 301
Chapter 17 Fresh Produce p. 319
Chapter 18 Processed Produce and Other Grocery Items p. 347
Chapter 19 Dairy Products p. 377
Chapter 20 Eggs p. 395
Chapter 21 Poultry p. 411
Chapter 22 Fish p. 429
Chapter 23 Meat p. 451
Chapter 24 Beverages p. 489
Chapter 25 Nonfood Expense Items p. 523
Chapter 26 Services p. 545
Chapter 27 Furniture, Fixtures, and Equipment p. 573
Index p. 601
Purchasing : selection and procurement for the hospitality industry / 5th ed.
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