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折優惠：HK$173.6
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Purchasing : Selection and Procurement for the Hospitality Industry, 6/e
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沒有庫存
訂購需時10-14天
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9780471460053 | |
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Andrew H. Feinstein, John M. Stefanelli | |
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桂魯 | |
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2004年1月01日
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707.00 元
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HK$ 636.3
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詳
細
資
料
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* 叢書系列：餐旅
* 規格：精裝 / 普級 / 單色印刷 / 初版
* 出版地：台灣
餐旅
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分
類
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專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
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內
容
簡
介
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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.
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目
錄
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1.The Concepts of Selection and Procurement.
2.Technology Applications in Purchasing.
3.Distribution Systems.
4.Forces Affecting the Distribution Systems.
5.An Overview of the Purchasing Function.
6.The Organization and Administration of Purchasing.
7.The Buyer’s Relations with Other Company Personnel.
8.The Purchase Specification: An Overall View.
9.The Optimal Amount.
10.The Optimal Price.
11.The Optimal Payment Policy.
12.The Optimal Supplier.
13.Typical Ordering Procedures.
14.Typical Receiving Procedures.
15.Typical Storage Management Procedures.
16.Security in the Purchasing Function.
17.Fresh Produce.
18.Processed Produce and Other Grocery Items.
19.Dairy Products.
20.Eggs.
21.Poultry.
22.Fish.
23.Meat.
24.Beverages.
25.Nonfood Expense Items.
26.Services.
27.Furniture, Fixtures, and Equipment.
Index.
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