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Feinstein, Hertzman, Stefanelli:

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition

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Table Of Contents

Chapter 1: The Concepts of Selection and Procurement

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Chapter 2: Technology Applications in Purchasing

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Chapter 3: Distribution Systems

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Chapter 4: Forces Affecting the Distribution Systems

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Chapter 5: An Overview of the Purchasing Function

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Chapter 6: The Organization, Administration, and Evaluation of Purchasing

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Chapter 7: The Purchase Specification: An Overall View

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Chapter 8: The Optimal Amount

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Chapter 9: Determining Optimal Purchase Prices and Payment Policies

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Chapter 10: The Optimal Supplier

Chapter 11: Typical Ordering Procedures

Chapter 12: Typical Receiving Procedures

Chapter 13: Typical Storage Management Procedures

Chapter 14: Security in the Purchasing Function

Chapter 15: Fresh Produce

Chapter 16: Processed Produce and Other Grocery Items

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Chapter 17: Dairy Products

Chapter 18: Eggs

Chapter 19: Poultry

Chapter 20: Fish

Chapter 21: Meat

Chapter 22: Beverages

Chapter 23: Nonfood Expense Items

Chapter 24: Services

Chapter 25: Furniture, Fixtures, and Equipment

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