TY  - BOOK
AU  - Feinstein,Andrew Hale
AU  - Stefanelli,John M.
AU  - Hancock,Gael D.
TI  - Purchasing: selection and procurement for the hospitality industry 
SN  - 9780471730088 (hbk.)
U1  - 647.950687 
PY  - 2008///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Hospitality industry
KW  - Purchasing
N1  - 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
ER  -