Purchasing
-15%
portes grátis
Purchasing
Selection and Procurement for the Hospitality Industry
Hertzman, Jean L.; Feinstein, Andrew H.; Stefanelli, John M.
John Wiley & Sons Inc
03/2021
704
Mole
Inglês
9781119148517
15 a 20 dias
1406
Descrição não disponível.
PREFACE IX CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1
CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13
CHAPTER 3: DISTRIBUTION SYSTEMS 29
CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51
CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85
CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105
CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131
CHAPTER 8: THE OPTIMAL AMOUNT 155
CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177
CHAPTER 10: THE OPTIMAL SUPPLIER 213
CHAPTER 11: TYPICAL ORDERING PROCEDURES 243
CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257
CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281
CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305
CHAPTER 15: FRESH PRODUCE 327
CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359
CHAPTER 17: DAIRY PRODUCTS 389
CHAPTER 18: EGGS 411
CHAPTER 19: POULTRY 427
CHAPTER 20: FISH 449
CHAPTER 21: MEAT 479
CHAPTER 22: BEVERAGES 515
CHAPTER 23: NONFOOD EXPENSE ITEMS 553
CHAPTER 24: SERVICES 579
CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609
GLOSSARY 643
INDEX 679
CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13
CHAPTER 3: DISTRIBUTION SYSTEMS 29
CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51
CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85
CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105
CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131
CHAPTER 8: THE OPTIMAL AMOUNT 155
CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177
CHAPTER 10: THE OPTIMAL SUPPLIER 213
CHAPTER 11: TYPICAL ORDERING PROCEDURES 243
CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257
CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281
CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305
CHAPTER 15: FRESH PRODUCE 327
CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359
CHAPTER 17: DAIRY PRODUCTS 389
CHAPTER 18: EGGS 411
CHAPTER 19: POULTRY 427
CHAPTER 20: FISH 449
CHAPTER 21: MEAT 479
CHAPTER 22: BEVERAGES 515
CHAPTER 23: NONFOOD EXPENSE ITEMS 553
CHAPTER 24: SERVICES 579
CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609
GLOSSARY 643
INDEX 679
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
hospitality industry; hospitality careers; hospitality industry; procurement functions; learning-centered text; reference guide; product information; purchasing; selection; text; procurement; phase; information; students; management
PREFACE IX CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1
CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13
CHAPTER 3: DISTRIBUTION SYSTEMS 29
CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51
CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85
CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105
CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131
CHAPTER 8: THE OPTIMAL AMOUNT 155
CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177
CHAPTER 10: THE OPTIMAL SUPPLIER 213
CHAPTER 11: TYPICAL ORDERING PROCEDURES 243
CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257
CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281
CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305
CHAPTER 15: FRESH PRODUCE 327
CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359
CHAPTER 17: DAIRY PRODUCTS 389
CHAPTER 18: EGGS 411
CHAPTER 19: POULTRY 427
CHAPTER 20: FISH 449
CHAPTER 21: MEAT 479
CHAPTER 22: BEVERAGES 515
CHAPTER 23: NONFOOD EXPENSE ITEMS 553
CHAPTER 24: SERVICES 579
CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609
GLOSSARY 643
INDEX 679
CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13
CHAPTER 3: DISTRIBUTION SYSTEMS 29
CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51
CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85
CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105
CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131
CHAPTER 8: THE OPTIMAL AMOUNT 155
CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177
CHAPTER 10: THE OPTIMAL SUPPLIER 213
CHAPTER 11: TYPICAL ORDERING PROCEDURES 243
CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257
CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281
CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305
CHAPTER 15: FRESH PRODUCE 327
CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359
CHAPTER 17: DAIRY PRODUCTS 389
CHAPTER 18: EGGS 411
CHAPTER 19: POULTRY 427
CHAPTER 20: FISH 449
CHAPTER 21: MEAT 479
CHAPTER 22: BEVERAGES 515
CHAPTER 23: NONFOOD EXPENSE ITEMS 553
CHAPTER 24: SERVICES 579
CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609
GLOSSARY 643
INDEX 679
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
