Purchasing: Selection and Procurement for the Hospitality Industry - Couverture rigide

Stefanelli, John M.

Couverture rigide

ISBN 10 : 0471135836 ISBN 13 : 9780471135838

Editeur : John Wiley & Sons Inc, 1997

Synopsis

This volume seeks to provide an introduction, with a management perspective, to the purchasing function as practiced in the hospitality industry. This edition covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items. It also features a new chapter on computer applications, as well as integrating prepared foods and other convenience products throughout the book. Distribution system intermediaries new to the industry are also covered.

A propos du livre

Quatrième de couverture

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.

Biographie de l'auteur

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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 1997
• Langue: anglais
• ISBN 10: 0471135836
• ISBN 13: 9780471135838
• Reliure: Relié
• Numéro d'édition: 4
• Nombre de pages: 672
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible