Purchasing : Selection and Procurement for the Hospitality Industry, 6th

Feinstein, Andrew H.; Stefanelli, John M.

ISBN 10: 0471460052 / ISBN 13: 9780471460053

Published by John Wiley & Sons, Inc., Hoboken, NJ, 2005

About this Item

Has some highlighting. Has light shelf and corner wear. Binding is in very good condition. Has stickers on spine and back cover. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Medicine & Health; ISBN: 0471460052. ISBN/EAN: 9780471460053. Pictures of this item not already displayed here available upon request. Inventory No: 1560788159.

Seller Inventory # 1560788159

Bibliographic Details

• Title: Purchasing : Selection and Procurement for the Hospitality Industry, 6th
• Publisher: John Wiley & Sons, Inc., Hoboken, NJ
• Publication Date: 2005
• Language: English
• ISBN 10: 0471460052
• ISBN 13: 9780471460053
• Binding: Hardcover
• Edition: 6th Edition.
• Condition: Very Good
• Seller catalogs:
  • Medicine & Health

About this title

Synopsis

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.