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

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.

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.