Purchasing: Selection and Procurement for the Hospitality Industry (Wiley Service Management Series) - Softcover

Stefanelli, John M.

Softcover

ISBN 10: 0471844543 ISBN 13: 9780471844549

Publisher: Wiley, 1991

Synopsis

Provides a thorough and understandable examination of the procedures and principles of purchasing for the hospitality industry. Working from the manager's viewpoint, it details generally accepted practices for procuring supplies and provides invaluable guidance for calculating product costs, order sizes, the economics of bargain shopping and more. New features of this edition include expanded coverage of food cost calculation and updated product specification outlines with a discussion of entries for all product categories and examples.

About this title

From the Back Cover

Fully updated to keep pace with a rapidly changing technological environment

The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.

As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.

Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.

About the Author

ANDREW HALE FEINSTEIN is Associate Professor and Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Edition details

• Publisher: Wiley
• Publication date: 1991
• Language: English
• ISBN 10: 0471844543
• ISBN 13: 9780471844549
• Binding: Paperback
• Edition number: 3
• Number of pages: 640