Purchasing

Selection and Procurement for the Hospitality Industry

Andrew H. Feinstein (University of Nevada, Las Vegas), Jean L. Hertzman, John M. Stefanelli (University of Nevada)

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Paperback

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English

John Wiley & Sons Inc
11 April 2017

Purchasing & supply management; Service industries

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.

By: Andrew H. Feinstein (University of Nevada Las Vegas), Jean L. Hertzman, John M. Stefanelli (University of Nevada)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 9th edition
Dimensions: Height: 274mm, Width: 213mm, Spine: 31mm
Weight: 1.406kg
ISBN: 9781119148517
ISBN 10: 1119148510
Pages: 704
Publication Date: 11 April 2017
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

Chapter 1: The Concepts of Selection and Procurement Chapter 2: Technology Applications in Purchasing Chapter 3: Distribution Systems Chapter 4: Forces Affecting the Distribution Systems Chapter 5: An Overview of the Purchasing Function Chapter 6: The Organization, Administration, and Evaluation of Purchasing Chapter 7: The Purchase Specification: An Overall View Chapter 8: The Optimal Amount Chapter 9: Determining Optimal Purchase Prices and Payment Policies Chapter 10: The Optimal Supplier Chapter 11: Typical Ordering Procedures Chapter 12: Typical Receiving Procedures Chapter 13: Typical Storage Management Procedures Chapter 14: Security in the Purchasing Function Chapter 15: Fresh Produce Chapter 16: Processed Produce and Other Grocery Items Chapter 17: Dairy Products Chapter 18: Eggs Chapter 19: Poultry Chapter 20: Fish Chapter 21: Meat Chapter 22: Beverages Chapter 23: Nonfood Expense Items Chapter 24: Services Chapter 25: Furniture, Fixtures, and Equipment

ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona. 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.