Purchasing
Selection and Procurement for the Hospitality Industry
Seventh edition
by Andrew Hale Feinstein

Purchasing: Selection and Procurement for the Hospitality Industry 7th edition contains essential information from a manager's perspective-revised for today's industry!

Purchasing: Selection and Procurement for the Hospitality Industry, Seventh edition offers a revised and updated edition of the foundational resource for this crucial area.

The Seventh Edition of this classic book features:

• In-depth coverage throughout of the latest purchasing technology applications
• The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment
• Discussions and interviews with industry executives on how purchasing affects their business
• A new full-color interior design filled with vibrant color photographs
• Questions, problems, experiential exercises, glossary, Web site links, and other practical features

Contents

1. The Concepts of Selection and Procurement
2. Technology Applications in Purchasing
3. Distribution Systems
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

Glossary
Index

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