Purchasing: Selection and Procurement for the Hospitality Industry 8/e [Feinstein] 9780470290460

• Includes discussion of the purchasing activity and product information from a management perspective
• Product chapters contain updated information on the latest trends
• New information regarding technology and “green” practices in the industry
• More than 20 interviews with industry executives about the importance of specific purchasing aspects are included
• Pedagogical features in each chapter, such as Key Words and Concepts, References, Questions and Problems, as well as Experiential Exercises
• Enhanced and expanded glossary of key purchasing terms
• In-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specification for food, furniture, fixtures, and equipment

頁數：704
版次：第8版
年份：2012年
規格：精裝/彩色
ISBN：9780470290460

1 The Concepts of Selection and Procurement.
2 Technology Applications in Purchasing.
3 Distribution Systems.
4 Forces Affecting the Distribution System.
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.