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Purchasing : Selection and procurement for the hospitality industry. Andrew Hale Feinstein, John M. Stefanelli.

By: Contributor(s): Material type: TextPublication details: Hoboken, N.J. : J. Wiley, 2005.Edition: 6th edDescription: xiv, 706 p. : ill. ; 24 cmISBN:
  • 0471460052 (cloth)
Subject(s): LOC classification:
  • TX 911.3 .P8F45 2005
Online resources:
Contents:
The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution systems -- An overview of the purchasing function -- The organization and administration of purchasing -- The buyer's relations with other company personnel -- The purchase specification : an overall view -- The optimal amount -- The optimal price -- The optimal payment policy -- The optimal supplier -- Typical ordering procedures -- Typical receiving procedures -- Typical storage management procedures -- Security in the purchasing function -- Fresh produce -- Processed produce and other grocery items -- Dairy products -- Eggs -- Poultry -- Fish -- Meat -- Beverages -- Nonfood expense items -- Services -- Furniture, fixtures, and equipment.
Item type: General circulation books
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Holdings
Item type Current library Collection Call number Copy number Status Barcode
General circulation books Presbyterian University of East Africa - Main Library General Stacks Non-fiction TX911.3.P8 F45 2005 (Browse shelf(Opens below)) C1 Available 2014-2120
Browsing Presbyterian University of East Africa - Main Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Includes index.

The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution systems -- An overview of the purchasing function -- The organization and administration of purchasing -- The buyer's relations with other company personnel -- The purchase specification : an overall view -- The optimal amount -- The optimal price -- The optimal payment policy -- The optimal supplier -- Typical ordering procedures -- Typical receiving procedures -- Typical storage management procedures -- Security in the purchasing function -- Fresh produce -- Processed produce and other grocery items -- Dairy products -- Eggs -- Poultry -- Fish -- Meat -- Beverages -- Nonfood expense items -- Services -- Furniture, fixtures, and equipment.

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