Purchasing : Selection and Procurement for the Hospitality Industry
Editorial Reviews
Book Description
Fully updated to keep pace with a rapidly changing technological environment
The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.
As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.
Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
From the Back Cover
The updated edition of the classic text on selection and procurement
For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today.
The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.
Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
--This text refers to an out of print or unavailable edition of this title.
Purchasing : Selection and Procurement for the Hospitality Industry
Purchasing : Selection and Procurement for the Hospitality Industry,Andrew H. Feinstein,John M. Stefanelli,Wiley,0471460052,Business & Economics,Business / Economics / Finance,General,Hospitality industry,Industries - Hospitality, Travel & Tourism,Purchasing,Purchasing & Buying,Sociology,Business & Economics / Hospitality, Travel & Tourism,Food & Drink / Cookery
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