This volume seeks to provide an introduction, with a management perspective, to the purchasing function as practiced in the hospitality industry. This edition covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items. It also features a new chapter on computer applications, as well as integrating prepared foods and other convenience products throughout the book. Distribution system intermediaries new to the industry are also covered.
FREE Two-Day Shipping for students on millions of items. Learn more |
| ||||||||||||||||||||||||||||||||||||||||||
|
There is a newer edition of this item:
|
Book Description
Editorial Reviews
Review
"...it goes through the topics succinctly and is well written. The chapters cover numerous subjects..." (Supply Management, Thursday 17th January 2008)
"Someone new to hospitality...would gain a useful insight into procurement principles" (Supply Management, 17th January 2008) --This text refers to an alternate Hardcover edition.
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.
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.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Authors
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Awesome Book!!,
By A Customer
This review is from: Purchasing: Selection and Procurement for the Hospitality Industry, 5th Edition (Hardcover)
This text is very easy to use. It covers just about every aspect of purchasing in the hospitality industry, and makes it simple to find what you're looking for. The information is very straight-forward, and it's written in plain english for anyone to understand.
4.0 out of 5 stars
A Comprehensive Understanding to Purchasing in the Hospitali,
By A Customer
This review is from: Purchasing: Selection and Procurement for the Hospitality Industry (Wiley Service Management Series) (Hardcover)
This textbook succinctly outlines and dicusses purchasing processes in the hospitality industry. It is therefore essential for any nonpurchasing agent who wants a comprehensive view of the purchasing function and activities to understand the management of a successful operation. The book has a lot of useful hands-on information and would be valuable to any person who will be assuming any purchasing related activities in the hospitality industry. As one who has studied hospitality management and worked in the industry, the detailed explanations are very precise and correct and very instructive. The book is recommended for nonpurchasing agents, but I recommend it for anyone who wants to understand one of managements' biggest headaches: purchasing.
1 of 2 people found the following review helpful:
5.0 out of 5 stars
Good book!!!,
By A Customer
This review is from: Purchasing: Selection and Procurement for the Hospitality Industry, 5th Edition (Hardcover)
This book is very informative and well-organized. It's very easy to find what you're looking for...and it's got it all when it comes to information that pertains to purchasing for the industry. Very up-to-date...I especially liked the "Technology Applications for Purchasing" chapter.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
Browse and search another edition of this book.
Browse and search another edition of this book.
First Sentence:
1. Though the term "purchasing" is widely used, its meaning is too restrictive; terms like "selection" and "procurement" refer to the broader buying function that occurs in hospitality operations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
hospitality operators, hospitality operations, other grocery items, fresh shell eggs, nonfood supplies, government grades, procurement performance, par stock, invoice receiving, packaging procedure, purchase specifications, stock approach, certificate requirements, purchasing function, supplier services, ordering costs, fresh poultry Key Phrases - Capitalized Phrases (CAPs): (learn more)
Learning Objectives After, Study Outline, Holiday Hotel, Acceptance Service, Cannery Row New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
1. Though the term "purchasing" is widely used, its meaning is too restrictive; terms like "selection" and "procurement" refer to the broader buying function that occurs in hospitality operations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
hospitality operators, hospitality operations, other grocery items, fresh shell eggs, nonfood supplies, government grades, procurement performance, par stock, invoice receiving, packaging procedure, purchase specifications, stock approach, certificate requirements, purchasing function, supplier services, ordering costs, fresh poultry Key Phrases - Capitalized Phrases (CAPs): (learn more)
Learning Objectives After, Study Outline, Holiday Hotel, Acceptance Service, Cannery Row New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
5
books
cite this book:
- Food and Beverage Cost Control by Jack E. Miller on page 76, and Back Matter
- The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series) by Costas Katsigris in Front Matter, and Back Matter
- Off-Premise Catering Management by Bill Hansen on page 302, and page 305
- Professional Beverage Management (Culinary Arts) by Robert A. Lipinski in Back Matter
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
Books on Related Topics
(learn more)
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
So You'd Like to...
Look for Similar Items by Category
- Books > Business & Investing > Industries & Professions > Hospitality, Travel & Tourism
- Books > Business & Investing > Industries & Professions > Purchasing & Buying
- Books > Business & Investing > Management & Leadership > Management
- Books > New & Used Textbooks > Business & Finance > Management
- Books > Travel > Reference & Tips > Food & Lodging
