Purchasing: Selection and Procurement for
the Hospitality Industry, 5th Edition |
 |
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.
|
|
| Category: |
Books and Software: Hotel Management |
| Title: |
Purchasing: Selection and Procurement for the Hospitality Industry, 5th
Edition |
| Link: |
Buy
Now! |
| Released Date: |
November 30, 2001 |
| Cost: |
$82.40 |
| List Price: |
$82.40 |
| Pages: |
656 pages |
| Edition: |
5 edition |
| ISBN: |
0471389331 |
| Publisher: |
Wiley |
| Author: |
Andrew H. Feinstein, John M. Stefanelli |
| Keywords: |
hotel management software, hotel management books, hotel management software
books |
| Summary: |
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. |
| Description: |
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. |
|
