Feinstein, Andrew Hale <br/><br/>
Purchasing :  selection and procurement for the hospitality industry / 
Andrew Hale Feinstein and John M. Stefanelli. 
 - 7th ed. 
 - Hoboken, N.J. :  John Wiley,  c2008. 
 - xiv, 786 p. :  col. ill. ;  25 cm. 
<br/><br/> 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. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780471730088 (hbk.) 9780470140543 (study guide) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Purchasing.
<br/><br/><label>Dewey Class. No.: </label>647.950687  / FEI