Instructor's Manual to Accompany Purchasing: Selection and Procurement for the Hospitality Industry

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John Wiley & Sons, Incorporated, Sep 1, 2004 - 168 pages
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Contents

Suggested Course Syllabi
1
Suggested Term Projects
4
Key Concepts and Suggested Questions for Each Chapter Chapter 1 The Concept of Selection and Procurement
24
Technology Applications in Purchasing
28
Distribution Systems
33
Forces Affecting the Distribution Systems
38
An Overview of the Purchasing Function
44
The Organization and Administration of Purchasing
49
Typical Receiving Procedures
89
Typical Storage Management Procedures
94
Security in the Purchasing Function
99
Fresh Produce
104
Proceed Produce and Other Grocery Items
109
Dairy Products
114
Eggs
120
Poultry
124

The Buyers Relations with Other Company Personnel
52
An Overall View
57
The Optimal Amount
63
The Optimal Price
68
The Optimal Payment Policy
74
The Optimal Supplier
79
Typical Ordering Procedures
84
Fish
129
Meat
134
Beverages
140
Nonfood Expense Items
146
Services
151
Furniture Fixtures and Equipment
156
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