Purchasing

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today. PREFACE IX

CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1

CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13

CHAPTER 3: DISTRIBUTION SYSTEMS 29

CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51

CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85

CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105

CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131

CHAPTER 8: THE OPTIMAL AMOUNT 155

CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177

CHAPTER 10: THE OPTIMAL SUPPLIER 213

CHAPTER 11: TYPICAL ORDERING PROCEDURES 243

CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257

CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281

CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305

CHAPTER 15: FRESH PRODUCE 327

CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359

CHAPTER 17: DAIRY PRODUCTS 389

CHAPTER 18: EGGS 411

CHAPTER 19: POULTRY 427

CHAPTER 20: FISH 449

CHAPTER 21: MEAT 479

CHAPTER 22: BEVERAGES 515

CHAPTER 23: NONFOOD EXPENSE ITEMS 553

CHAPTER 24: SERVICES 579

CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609

GLOSSARY 643

INDEX 679

ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.

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.