Purchasing : A Guide for Hospitality Professionals
ISBN: 9780135148426 | 0135148421
Edition: 1stFormat: Paperback
Publisher: Prentice Hall
Pub. Date: 1/27/2009
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With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyerrs"s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.For courses in Basic Hospitality Purchasing offered at one/two year a... MORE
| Management of the Purchasing Process | |
| Introduction to Purchasing Management | |
| Determining Quality Requirements: Purchase Specifications and Make/Buy Analysis | |
| Determining Purchase Quantities | |
| Identifying and Selecting Supply Sources | |
| Selecting Supplies and Ordering Products | |
| Purchasing Follow-up: Receiving, Storage, Payment, and Evaluation | |
| Purchasing, Hospit... MORE | |
| Meats, Poultry, and Seafood | |
| Produce, Dairy, and Eggs | |
| Groceries | |
| Beverages | |
| Buying Non-food Items | |
| Buying Technology and Services | |
| Purchasing Capital Equipment | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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