For courses in Basic Hospitality Purchasing offered at one/two year academic institutions, and Culinary programs.
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer’s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.
Table of Contents
Table of Contents
Part 1: Management of the Purchasing Process
Chapter 1. Introduction to Purchasing Management
Chapter 2. Determining Quality Requirements: Purchase Specifications and Make/Buy Analysis
Chapter 3. Determining Purchase Quantities
Chapter 4. Identifying and Selecting Supply Sources
Chapter 5. Selecting Supplies and Ordering Products
Chapter 6. Purchasing Follow-up: Receiving, Storage, Payment, and Evaluation
Part 2: Purchasing, Hospitality Resources
Chapter 7. Meats, Poultry, and Seafood
Chapter 8. Produce, Dairy, and Eggs
Chapter 9. Groceries
Chapter 10. Beverages
Chapter 11. Buying Non-food Items
Chapter 12. Buying Technology and Services
Chapter 13. Purchasing Capital Equipment
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Purchasing: Management and Purchasing of Food, CourseSmart eTextbook
Format: Safari Book
$51.99 | ISBN-13: 978-0-13-814959-8