Purchasing: Selection and Procurement for the Hospitality Industry

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Wiley, Feb 13, 2008 - Business & Economics - 752 pages
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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:

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

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.

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The book gives all the information required but not in the most digestible manner. It seems like it is so focus on covering everything that it does not accurately point out the truly important things. Many books these days have side notes that recaps or emphasize the vital information, without that this book throws you in to a see of knowledge and says swim (I find my self looking for more direction). it is not a bad book but it is not a good book for a online class it is just to everywhere. I don't believe I ever felt prepared for a test in this class. 

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About the author (2008)

Andrew Hale Feinstein is Professor and Associate Dean at the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. He also serves as the Senior Advisor to the President of the University.

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.

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