FREE SHIPPING BOTH WAYS
ON EVERY ORDER!
LIST PRICE:
$90.90

OUR PRICE:
$22.50

You may extend rentals at any time.


Purchasing: Selection and Procurement for the Hospitality Industry, 6th Edition

ISBN: 9780471460053 | 0471460052
Edition: 6th
Format: Hardcover
Publisher: Wiley
Pub. Date: 10/1/2004

Why Rent from Knetbooks?

Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!

Top 5 reasons to order all your textbooks from Knetbooks:

  • We have the lowest prices on thousands of popular textbooks
  • Free shipping both ways on ALL orders
  • Most orders ship within 48 hours
  • Need your book longer than expected? Extending your rental is simple
  • Our customer support team is always here to help
SummaryTable of ContentsAuthor Biography
Fully updated to keep pace with a rapidly changing technological environmentThe swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Indust... MORE
1. The Concepts of Selection and Procurement.
2. Technology Applications in Purchasing.
3. Distribution Systems.
... MORE
4. Forces Affecting the Distribution Systems.
5. An Overview of the Purchasing Function.
6. The Organization and Administration of Purchasing.
7. The Buyer's Relations with Other Company Personnel.
8. The Purchase Specification: An Overall View.
9. The Optimal Amount.
10. The Optimal Price.
11. The Optimal Payment Policy.
12. The Optimal Supplier.
13. Typical Ordering Procedures.
14. Typical Receiving Procedures.
15. Typical Storage Management Procedures.
16. Security in the Purchasing Function.
17. Fresh Produce.
18. Processed Produce and Other Grocery Items.
19. Dairy Products.
20. Eggs.
21. Poultry.
22. Fish.
23. Meat.
24. Beverages.
25. Nonfood Expense Items.
26. Services.
27. Furniture, Fixtures, and Equipment.
Index.
ANDREW HALE FEINSTEIN is Associate Professor and Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
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.

Related Products


  • Purchasing: Selection and Procurement for the Hospitality Industry, 7th Edition
    Purchasing: Selection and Proc...
  • Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition
    Purchasing: Selection and Proc...


Please wait while this item is added to your cart...