Purchasing : Selection and Procurement for the Hospitality Industry (Hardcover, 8 Revised edition)

Preface.

The Concepts of Selection and Procurement.

Technology Applications in Purchasing.

Distribution Systems.

Forces Affecting the Distribution System.

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.

Glossary.

Index.