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Purchasing : a guide for hospitality professionals / David K. Hayes and Jack D. Ninemeier.

By: Contributor(s): Material type: TextTextPublication details: Upper Saddle River, New Jersey : Prentice-Hall, c2010Description: xvi, 392 pages : illustrations ; 28 cmISBN:
  • 9780135148426
Subject(s): LOC classification:
  • HF 5437 .H39 2010
Contents:
1. Introduction to Purchasing Management -- 2. Determining Quality Requirements -- 3. Determining Purchase Quantities -- 4. Identifying and Maintaining Supply Sources -- 5. Selecting Suppliers and Ordering Products -- 6. Purchasing Follow-up : Receiving, Storage, Payment, and Evaluation -- 7. Meats, Poultry, and Seafood -- 8. Produce, Dairy, and Eggs -- 9. Groceries -- 10. Beverages -- 11. Buying Nonfood Items -- 12. Buying Technology and Services -- 13. Purchasing Capital Equipment.
Summary: This textbook contains essential information pertaining to the critical task of effective purchasing for food and beverage operations. Its thirteen chapters are divided into two parts. Part I details effective management procedures to be used from the time the need for a product is identified until product payment is processed and the entire purchasing system is evaluated. Part II presents the specific product information that hospitality purchasers must know as they select food and beverage products, non-food items, capital equipment, and technology.
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC HF 5437 .H39 2010 (Browse shelf(Opens below)) c.1 Available NULIB000001882

Includes index.

1. Introduction to Purchasing Management -- 2. Determining Quality Requirements -- 3. Determining Purchase Quantities -- 4. Identifying and Maintaining Supply Sources -- 5. Selecting Suppliers and Ordering Products -- 6. Purchasing Follow-up : Receiving, Storage, Payment, and Evaluation -- 7. Meats, Poultry, and Seafood -- 8. Produce, Dairy, and Eggs -- 9. Groceries -- 10. Beverages -- 11. Buying Nonfood Items -- 12. Buying Technology and Services -- 13. Purchasing Capital Equipment.

This textbook contains essential information pertaining to the critical task of effective purchasing for food and beverage operations. Its thirteen chapters are divided into two parts. Part I details effective management procedures to be used from the time the need for a product is identified until product payment is processed and the entire purchasing system is evaluated. Part II presents the specific product information that hospitality purchasers must know as they select food and beverage products, non-food items, capital equipment, and technology.

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