2019•Medical Entomology and ZoologyOpen access

Purchasing: A Guide for Hospitality Professionals

David K. Hayes, Jack D. Ninemeier

Abstract

Table of Contents Part 1: Management of the Purchasing Process Chapter 1. Introduction to Purchasing Management Chapter 2. Determining Quality Requirements: Purchase Specifications and Make/Buy Analysis Chapter 3. Determining Purchase Quantities Chapter 4. Identifying and Selecting Supply Sources Chapter 5. Selecting Supplies and Ordering Products Chapter 6. Purchasing Follow-up: Receiving, Storage, Payment, and Evaluation Part 2: Purchasing, Hospitality Resources Chapter 7. Meats, Poultry, and Seafood Chapter 8. Produce, Dairy, and Eggs Chapter 9. Groceries Chapter 10. Beverages Chapter 11. Buying Non-food Items Chapter 12. Buying Technology and Services Chapter 13. Purchasing Capital Equipment

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Available abstract

Key concepts: Purchasing, Purchasing process, Purchasing management, Hospitality, Business, Marketing, Quality (philosophy), Capital equipment