Virts, William B. <br/><br/>
Purchasing for hospitality operations / 
William B. Virts ; contributing author, Jack D. Ninemeier. 
 - East Lansing, Mich. :  Educational Institute, American Hotel & Lodging Association,  c1996. 
 - viii, 385 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references (p. [273]-274) and index. 
<br/><br/>Congratulations - Preface - Study tips -- Part 1 Purchasing management - 1. Purchasing systems : an overview - 2. Distribution - 3. Supplier selection - 4. Buyer-supplier relations - 5. Quality and quantity concerns - 6. The audit trail - 7. Evaluation of purchasing systems -- Part II The commodities - 8. Meat products : An overview - 9. Meat product : yields and pricing - 10. Fish and shellfish - 11. Poultry and eggs - 12. Dairy products - 13. Fruits and vegetables - 14. Baked goods and miscellaneous food products - 15. Convenience foods - 16. Alcoholic and non-alcoholic beverages - 17. Equipment, supplies and services - Appendix - References and suggested readings - Index - Review quiz answer key. 
<br/><br/><label>ISBN: </label>0866121145 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Purchasing.
<br/><br/><label>Dewey Class. No.: </label>647.950687  / VIR