TY  - BOOK
AU  - Hayes, David K.
AU  - Ninemeier, Jack D.
TI  - Purchasing: a guide for hospitality professionals 
SN  - 9780135148426
AV  - HF 5437 .H39 2010 
PY  - 2010///
CY  - Upper Saddle River, New Jersey
PB  - Prentice-Hall
KW  - PURCHASING -- MANAGEMENT
N1  - 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
N2  - 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
ER  -