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折優惠：HK$51.2
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Purchasing: Selection and Procurement for the Hospitality Industry, 7/e
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沒有庫存
訂購需時10-14天
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9780471730088 | |
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Andrew H. Feinstein、John M. Stefanelli | |
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桂魯 | |
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2007年10月05日
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863.00 元
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HK$ 776.7
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詳
細
資
料
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* 叢書系列：餐旅
* 規格：精裝 / 800頁 / 16K / 普級 / 全彩 / 七版
* 出版地：台灣
餐旅
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分
類
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飲食 > 美食名店/指南 |
同
類
書
推
薦
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內
容
簡
介
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Essential information from a manager’s perspective—revised for today’s industry
Within any hospitality business, the purchasing function underlies every aspect of the operation. Even if they are not purchasing agents, hospitality managers must have a firm grasp of purchasing principles in order to run a successful operation. Purchasing: Selection and Procurement for the Hospitality Industry, Seventh Edition offers a revised and updated edition of the foundational resource for this crucial area.
The Seventh Edition of this classic book features:
In-depth coverage throughout of the latest purchasing technology applications
The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment
Discussions and interviews with industry executives on how purchasing affects their business
A new full-color interior design filled with vibrant color photographs
Questions, problems, experiential exercises, glossary, Web site links, and other practical features
The Seventh Edition covers not only the latest purchasing techniques and practices, but also provides comprehensive coverage of the timeless principles of this essential topic. From the first steps of selection, to receiving, storing, and managing goods and services, Purchasing, Seventh Edition is essential reading for anyone starting or developing a career in hospitality management.
作者簡介
Andrew Hale Feinstein
Andrew Hale Feinstein is Professor and Associate Dean at the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. He also serves as the Senior Advisor to the President of the University.
John M. Stefanelli
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.
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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
Glossary
Index
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書
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