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Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein and John M. Stefanelli.

By: Contributor(s): Publication details: Hoboken, N.J. : John Wiley, c2008.Edition: 7th edDescription: xiv, 786 p. : col. ill. ; 25 cmISBN:
  • 9780471730088 (hbk.)
  • 9780470140543 (study guide)
Subject(s): DDC classification:
  • 647.950687 FEI
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 - Meat - 23. Meat - 24. Beverages - 25. Nonfood expense items - 26. Services - 27. Furniture, fixtures, and equipment - Glossary Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 3, BayNo 1

 647.950687 FEI (Browse shelf(Opens below)) Study guide 1 Available SHTEx,70002,03,AD | SHTEx,30004,03,RA 5000028860

Study guide to accompany Purchasing: selection and procurement for the hospitality industry. 7th ed. / Andrew Hale Feinstein, John M. Stefanelli, Gael D. Hancock (v, 185 p. ; 28 cm.), c2008.

Includes bibliographical references and index.

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 - Meat - 23. Meat - 24. Beverages - 25. Nonfood expense items - 26. Services - 27. Furniture, fixtures, and equipment - Glossary Index.