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LEADER 03780cam 22005894a 4500

001 ocn666490127;

003 OCoLC;

005 20141212060301.0;

008 100903s2012 njuab b 001 0 eng ;

010 a| 2010038027;

015 a| GBB0726862| bnb;

016 7 a| 0155779512| Uk;

019 a| 642285185a| 708504601;

020 a| 9780470290460 (hardback);

020 a| 0470290463 (hardback);

020 a| 0470316586 (study guide : pbk.);

020 a| 9780470316580 (study guide : pbk.);

029 1 a| NZ1b| 13619878;

029 1 a| AU@b| 000047104361;

029 1 a| AU@b| 000046046898;

035 a| (Sirsi) o666490127;

035 a| (OCoLC)666490127z| (OCoLC)642285185z| (OCoLC)708504601;

042 a| pcc;

049 a| EREE;

050 00 a| TX911.3.P8b| F45 2012;

070 0 a| TX911.3.P8b| F45 2012;

082 00 a| 647.95068/72| 22;

100 1 a| Feinstein, Andrew Hale.=| ^A588767;

245 10 a| Purchasing :b| selection and procurement for the hospitality industry /c| Andrew Hale Feinstein and John M. Stefanelli.;

250 a| 8th ed.;

300 a| xv, 688 pages :b| illustrations (some color), color map ;c| 29 cm +e| 1 study guide (v, 185 pages ; 28 cm);

336 a| text2| rdacontent;

337 a| unmediated2| rdamedia;

338 a| volume2| rdacarrier;

504 a| Includes bibliographical references and index.;

505 0 a| The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution system -- 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.;

520 a| "Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field"--c| Provided by publisher.;

650 0 a| Hospitality industryx| Purchasing.=| ^A232102;

700 1 a| Stefanelli, John M.=| ^A186919;

938 a| Blackwell Book Serviceb| BBUSn| 3395087;

938 a| Ingramb| INGRn| 9780470290460;

938 a| Coutts Information Servicesb| COUTn| 12341060;

938 a| YBP Library Servicesb| YANKn| 3539239;

938 a| Brodartb| BRODn| 11732210c| $30.00;

994 a| C0b| ERE;

596 a| 1;

998 a| 2415624;

999 a| TX911.3.P8 F45 2012w| LCc| 1i| 30372015955518d| 11/20/2018e| 8/8/2018l| JGESm| JOYNERn| 9r| Ys| Yt| JGESBKu| 3/29/2011x| BOOKz| JSTACKS;

999 a| TX911.3.P8 F45 2012 STUDY GUIDEw| LCc| 1i| 30372013780934d| 7/18/2023e| 12/14/2022l| JGESm| JOYNERn| 6r| Ys| Yt| JGESBKu| 3/14/2012x| BOOKz| JSTACKS;

Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein and John M. Stefanelli.

Author/creator	Feinstein, Andrew Hale
Other author	Stefanelli, John M.
Format	Book
Edition	8th ed.
Publication Info	Hoboken, N.J. : Wiley, ©2012.
Description	xv, 688 pages : illustrations (some color), color map ; 29 cm + 1 study guide (v, 185 pages ; 28 cm)
Subjects	Hospitality industry--Purchasing.

Contents	The concepts of selection and procurement -- Technology applications in purchasing -- Distribution systems -- Forces affecting the distribution system -- 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.
Abstract	"Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
LCCN	2010038027
ISBN	9780470290460 (hardback)
ISBN	0470290463 (hardback)
ISBN	0470316586 (study guide : pbk.)
ISBN	9780470316580 (study guide : pbk.)

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Library	Location	Call Number	Status	Item Actions
Joyner	General Stacks	TX911.3.P8 F45 2012	✔ Available	Place Hold
Joyner	General Stacks	TX911.3.P8 F45 2012 STUDY GUIDE	✔ Available	Place Hold

Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein and John M. Stefanelli.

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