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

By: Feinstein, Andrew Hale.
Contributor(s): Stefanelli, John M.
Publisher: New York : Wiley, c2002Edition: 5th ed.Description: ix, 612 p. : ill. ; 25 cm.ISBN: 0471389331.Subject(s): Hospitality industry -- PurchasingDDC classification: 647.950687
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.
Item type Current location Shelf location Call number Vol info Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.950687 FEI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028631
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 2, BayNo 1

 647.950687 FEI (Browse shelf) 1 Available SCAFS,70003,03,AD 5000097375
Main Collection Taylor's Library-TU

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

 647.950687 FEI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028912
Main Collection Taylor's Library-TU
647.950687 FEI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028913
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 2, BayNo 1

 647.950687 FEI (Browse shelf) 1 Available SCAFS,70006,03,AD 5000033321
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 2, BayNo 1

 647.950687 FEI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028907
Main Collection Taylor's Library-TU
647.950687 FEI (Browse shelf) Workbook 1 Available SCAFS,70006,03,AD 5000028675
Main Collection Taylor's Library-TU
647.950687 FEI (Browse shelf) Workbook 1 Available SCAFS,30003,03,AD 5000028911

Rev. ed. of: Purchasing / John M. Stefanelli. 4th ed., c1997

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

Accompanied by : Purchasing : selection and procurement for the hospitality industry : Student Workbook. 5th ed. /National Restaurant Association Educational Foundation (xiii, 157p.; 24cm.), c2002. ISBN 0471208833