Specs

Engineering & Transportation

Feinstein, Andrew H.

Reed, Lewis

Stefanelli, John M.

Engineering

wiley

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: <ul>
<li>In-depth coverage throughout of the latest purchasing technology applications</li> <li>The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment</li> <li>Discussions and interviews with industry executives on how purchasing affects their business</li> <li>A new full-color interior design filled with vibrant color photographs</li> <li>Questions, problems, experiential exercises, glossary, Web site links, and other practical features</li> </ul>
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.

Purchasing, Study Guide: Selection and Procurement for the Hospitality Industry

Business & Money

Economics

Using a management/ownership approach to purchasing, this introductory text details principles, techniques, and selection factors for products and services normally purchased by hospitality educators. The new edition includes a new chapter on furniture, fixtures and equipment, more material on product selection factors, and additional questions and problems.

Purchasing: Selection and Procur for the Hosp. Ind, 7th Edition + Purchasing: Selection and Proc for the Hosp.Ind. SG, 7th Edition SET

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.

Purchasing: Selection and Procurement for the Hospitality Industry

Industries

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

Purchasing for Chefs: A Concise Guide

Study Guide to Accompany Purchasing: Selection and Procurement for the Hospitality Industry

Hancock, Gael D.

Purchasing, Binder Ready Version: Selection and Procurement for the Hospitality Industry

Purchasing: Selection and Procurement for the Hospitality Industry 8th Edition Binder Ready Version Comp Set

The updated edition of the classic text on selection and procurement 
For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.

Purchasing, Student Workbook: Selection and Procurement for the Hospitality Industry

Purchasing, Fifth Edition Package (includes Text and NRAEF Workbook)

National Restaurant Association, Educational Foundation

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