{"product_id":"purchasing-isbn-9781119148517","title":"Purchasing","description":"\u003cb\u003e\u003ci\u003ePurchasing: Selection and Procurement for the Hospitality Industry, 9th\u003c\/i\u003e Edition\u003c\/b\u003e 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. \u003ci\u003ePurchasing: Selection and Procurement for the Hospitality Industry\u003c\/i\u003e is the comprehensive and up-to-date hospitality purchasing text available today. PREFACE IX \u003cp\u003eCHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1\u003c\/p\u003e \u003cp\u003eCHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13\u003c\/p\u003e \u003cp\u003eCHAPTER 3: DISTRIBUTION SYSTEMS 29\u003c\/p\u003e \u003cp\u003eCHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51\u003c\/p\u003e \u003cp\u003eCHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85\u003c\/p\u003e \u003cp\u003eCHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105\u003c\/p\u003e \u003cp\u003eCHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131\u003c\/p\u003e \u003cp\u003eCHAPTER 8: THE OPTIMAL AMOUNT 155\u003c\/p\u003e \u003cp\u003eCHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177\u003c\/p\u003e \u003cp\u003eCHAPTER 10: THE OPTIMAL SUPPLIER 213\u003c\/p\u003e \u003cp\u003eCHAPTER 11: TYPICAL ORDERING PROCEDURES 243\u003c\/p\u003e \u003cp\u003eCHAPTER 12: TYPICAL RECEIVING PROCEDURES 257\u003c\/p\u003e \u003cp\u003eCHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281\u003c\/p\u003e \u003cp\u003eCHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305\u003c\/p\u003e \u003cp\u003eCHAPTER 15: FRESH PRODUCE 327\u003c\/p\u003e \u003cp\u003eCHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359\u003c\/p\u003e \u003cp\u003eCHAPTER 17: DAIRY PRODUCTS 389\u003c\/p\u003e \u003cp\u003eCHAPTER 18: EGGS 411\u003c\/p\u003e \u003cp\u003eCHAPTER 19: POULTRY 427\u003c\/p\u003e \u003cp\u003eCHAPTER 20: FISH 449\u003c\/p\u003e \u003cp\u003eCHAPTER 21: MEAT 479\u003c\/p\u003e \u003cp\u003eCHAPTER 22: BEVERAGES 515\u003c\/p\u003e \u003cp\u003eCHAPTER 23: NONFOOD EXPENSE ITEMS 553\u003c\/p\u003e \u003cp\u003eCHAPTER 24: SERVICES 579\u003c\/p\u003e \u003cp\u003eCHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609\u003c\/p\u003e \u003cp\u003eGLOSSARY 643\u003c\/p\u003e \u003cp\u003eINDEX 679\u003c\/p\u003e \u003cp\u003e\u003cb\u003eANDREW HALE FEINSTEIN\u003c\/b\u003e is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJOHN M. STEFANELLI\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989890679013,"sku":"NP9781119148517","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119148517.jpg?v=1761785809","url":"https:\/\/k12savings.com\/es\/products\/purchasing-isbn-9781119148517","provider":"K12savings","version":"1.0","type":"link"}