Feinstein, Stefanelli:

Instructor Companion Site

Instructor Companion Site

Table Of Contents

Chapter 1: The Concepts of Selection and Procurement

Chapter 2: Technology Applications in Purchasing

Chapter 3: Distribution Systems

Chapter 4: Forces Affecting the Distribution Systems

Chapter 5: An Overview of the Purchasing Function

Chapter 6: The Organization and Administration of Purchasing

Chapter 7: The Buyer's Relations with Other Company Personnel

Chapter 8: The Purchase Specification: An Overall View

Chapter 9: The Optimal Amount

Chapter 10: The Optimal Price

Chapter 11: The Optimal Payment Policy

Chapter 12: The Optimal Supplier

Chapter 13: Typical Ordering Procedures

Chapter 14: Typical Receiving Procedures

Chapter 15: Typical Storage Management Procedures

Chapter 16: Security in the Purchasing Function

Chapter 17: Fresh Produce

Chapter 18: Processed Produce and Other Grocery Items

Chapter 19: Dairy Products

Chapter 20: Eggs

Chapter 21: Poultry

Chapter 22: Fish

Chapter 23: Meat

Chapter 24: Beverages

Chapter 25: Nonfood Expense Items

Chapter 26: Services

Chapter 27: Furniture, Fixtures, and Equipment

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