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Purchasing: Selection and Procurement for the Hospitality Industry - Hardcover

Stefanelli, John M.; Feinstein, Andrew

 
9780471389330: Purchasing: Selection and Procurement for the Hospitality Industry
Hardcover
ISBN 10: 0471389331 ISBN 13: 9780471389330
Verlag: John Wiley & Sons Inc, 2001

Inhaltsangabe


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.

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Über die Autorin bzw. den Autor

ANDREW HALE FEINSTEIN is Assistant Professor in the Food and Beverage Department at William F. Harrah School of Hotel Administration at the University of Nevada, Las Vegas. JOHN M. STEFANELLI is Professor and Department Chair in the Food and Beverage Department at William F. Harrah School of Hotel Administration at the University of Nevada, Las Vegas.

Von der hinteren Coverseite

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.

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Verlag
John Wiley & Sons Inc
Erscheinungsdatum
2001
Sprache
Englisch
ISBN 10 
0471389331
ISBN 13 
9780471389330
Einband
Gebundene Ausgabe
Auflage
5
Anzahl der Seiten
624
Kontakt zum Hersteller
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Verantwortliche Person
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