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

By: Feinstein, Andrew Hale.
Contributor(s): Stefanelli, John M | Hancock, Gael D.
Publisher: Hoboken, N.J. : John Wiley, c2008Edition: 7th ed.Description: xiv, 786 p. : col. ill. ; 25 cm.ISBN: 9780471730088 (hbk.); 9780470140543 (study guide).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 - Meat - 23. Meat - 24. Beverages - 25. Nonfood expense items - 26. Services - 27. Furniture, fixtures, and equipment - Glossary Index.
Item type Current location Shelf location Call number Vol info Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

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

 647.950687 FEI 2008 (Browse shelf) 1 Available SHTEx,70002,03,AD | SHTEx,30004,03,RA 5000100101
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 | SHTEx,30004,03,RA 5000035934
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|SHTEx,30004,03,RA 1000809862
Main Collection Taylor's Library-TU

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

 647.950687 FEI (Browse shelf) 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.