Description: Product infoPurchasing : Selection and Procurement for the Hospitality Industry by John M. Stefanelli, Andrew H. Feinstein and Gael D. Hancock (2011, Trade Paperback, Study Guide)Books > NonfictionProduct InformationHospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.Product IdentifiersPublisherWileyISBN-100470316586ISBN-139780470316580eBay Product ID (ePID)103158640Product Key FeaturesFormatTrade PaperbackPublication Year2011LanguageEnglishDimensionsWeight16.8 OzWidth8.5in.Height0.3in.Length11in.Additional Product FeaturesDewey Edition22Table of ContentChapter 1: The Concepts of Selection and Procurement Chapter 2: Technology Applications in Purchasing Chapter 3: Distribution Systems Chapter 4: Forces Affecting the Distribution System Chapter 5: An Overview of the Purchasing Function Chapter 6: The Organization andAdministration of Purchasing Chapter 7: The Buyer?s Relations with Other CompanyPersonnel Chapter 8: The Purchase Specification: An Overall View Chapter 9: The Optimal Amount Chapter 10: The Optimal Price Chapter 11: The Optimal Payment Policy Chapter 12: The Optimal Supplier Chapter 13: Typical Ordering Procedures Chapter 14: Typical Receiving Procedures Chapter 15: Typical Storage Management Procedures Chapter 16: Security in the Purchasing Function Chapter 17: Fresh Produce Chapter 18: Processed Produce and Other Grocery Items Chapter 19: Dairy Products Chapter 20: Eggs Chapter 21: Poultry Chapter 22: Fish Chapter 23: Meat Chapter 24: Beverages Chapter 25: Nonfood Expense Items Chapter 26: Services Chapter 27: Furniture, Fixtures, and EquipmentIllustratedYesDewey Decimal647.95068/7Age LevelScholarly & ProfessionalCopyright Date2012AuthorGael D. Hancock, John M. Stefanelli, Andrew H. FeinsteinEdition Number8Number of Pages192 PagesEdition DescriptionStudy GuideLc Classification NumberTx911.3.P8Lccn2010-038027
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Book Title: PURCHASING FOR HOSPITALITY
Publication Name: Purchasing : Hospitality Industry
Age Level: Adults, Young Adults
City: New York
Item Length: 11in
Publisher: Wiley & Sons, Incorporated, John
Subject: Catering Trade
Regional Cuisine: American
Publication Year: 2012
Type: Study Guide
Format: Trade Paperback
Language: English
Item Height: 0.3in
Country: USA
Author: John M. Stefanelli, Gael D. Hancock, Andrew H. Feinstein
Features: EIGHTH EDITION
Country/Region of Manufacture: United States
Subjects: Food & Drink
Item Width: 8.5in
Item Weight: 16.8 Oz
Number of Pages: 192 Pages
