Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein and John M. Stefanelli.
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 9780470290460 (hardback)
- 0470290463 (hardback)
- TX 911.3.P8 F45.2012
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
---|---|---|---|---|---|---|---|---|
Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TX 911.3.P8 F45.2012 (Navegar estantería(Abre debajo)) | ej. 1 | Disponible | UIA086190 |
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TX 911.3.P46 G64.1995 Globalization strategy in the hotel industry / | TX 911.3.P7 B76.2003 Food service menus : pricing and managing the food service menu for maximum profit / | TX 911.3.P8 47.1993 Restaurateurs' and hoteliers' : purchasing book / | TX 911.3.P8 F45.2012 Purchasing : selection and procurement for the hospitality industry / | TX 911.3.P8 S73.1985 Purchasing : selection and procurement for the hospitality industry / | TX 911.3.P8 V518.1996 Purchasing for hospitality operations / | TX 911.3.Q34 B56.2004 La calidad en la hostelería, 1000 detalles a cuidar / |
Incluye referencias bibliográficas e índice.
The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution system -- An overview of the purchasing function -- The organization and administration of purchasing -- The buyer's relations with other company personnel -- The purchase specification: an overall view -- The optimal amount -- The optimal price -- The optimal payment policy -- The optimal supplier -- Typical ordering procedures -- Typical receiving procedures -- Typical storage management procedures-- Security in the purchasing function -- Fresh produce -- Processed produce and other grocery items -- Dairy products-- Eggs -- Poultry -- Fish -- Meat -- Beverages -- Nonfood expense items -- Services -- Furniture, fixtures, and equipment.
"Hospitality 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"--Provided by publisher.