Purchasing : selection and procurement for the hospitality industry /
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| Main Author: | |
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| Format: | Book |
| Published: |
Hoboken, N.J. :
J. Wiley,
c2005.
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| Edition: | 6th ed. |
| Subjects: | |
| Online Access: | http://www.loc.gov/catdir/description/wiley042/2004000223.html http://www.loc.gov/catdir/toc/ecip0413/2004000223.html http://www.loc.gov/catdir/enhancements/fy0616/2004000223-b.html |
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Table of Contents:
- The concepts of selection and procurement
- Technology applications in purchasing
- Distribution systems
- Forces affecting the distribution systems
- An overview of the purchasing function
- The organization and administration of purchasing
- The buyer's relations with other company personnel
- The purchase specification : an overall view
- The optimal amount
- The optimal price
- The optimal payment policy
- The optimal supplier
- Typical ordering procedures
- Typical receiving procedures
- Typical storage management procedures
- Security in the purchasing function
- Fresh produce
- Processed produce and other grocery items
- Dairy products
- Eggs
- Poultry
- Fish
- Meat
- Beverages
- Nonfood expense items
- Services
- Furniture, fixtures, and equipment.