Purchasing
Subtitle: selection and procurement for the hospitality industry
By: Andrew Hale Feinstein, John M. Stefanelli.
Contributors: Stefanelli, John M.
Edition: 6th ed.
Publisher: J. Wiley
Published: 2005
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 706
Subjects: Hospitality industry -- Purchasing.
Notes: Includes index.
Table of contents: title: The concepts of selection and procurement; title: Technology applications in purchasing; title: Distribution systems; title: Forces affecting the distribution systems; title: An overview of the purchasing function; title: The organization and administration of purchasing; title: The buyer's relations with other company personnel; title: The purchase specification : an overall view; title: The optimal amount; title: The optimal price; title: The optimal payment policy; title: The optimal supplier; title: Typical ordering procedures; title: Typical receiving procedures; title: Typical storage management procedures; title: Security in the purchasing function; title: Fresh produce; title: Processed produce and other grocery items; title: Dairy products; title: Eggs; title: Poultry; title: Fish; title: Meat; title: Beverages; title: Nonfood expense items; title: Services; title: Furniture, fixtures, and equipment.