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Purchasing : A Guide for Hospitality Professionals

ISBN: 9780135148426 | 0135148421
Edition: 1st
Format: 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 academic institutions, and Culinary programs.


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