Procurement of Hospitality Resources

Table of Contents Part 1: Foundation of Procurement Chapter 1. Scope of Procurement Hospitality Industry Overview What is Procurement? Objectives of Effective Procurement Overview of Procurement Factors Affecting Procurement Roles of Procurement Team Members Evolution of Procurement Systems Chapter 2. Product Flow Through the Marketplace Distribution Channels Channel Flow Begins With the Order Supply Chain Management and Hospitality Purchases Case Study: Franchisor Food Distribution System Chapter 3. Legal and Ethical Aspects of Procurement Legal Aspects of Procurement Ethical Aspects of Procurement Part 2: Management of the Procurement Process Chapter 4. Quality and Purchasing Specifications What is Quality? Purchase Specifications: Overview Development of Purchase Specifications Purchase Specifications Information Implementing Purchase Specifications Chapter 5. Make or Buy Analysis Background Responsibilities For Make or Buy Decisions Factors Impacting Make or Buy Analysis Close Look At Make or Buy Analysis Process Examples of Make or Buy Cost Comparisons Implementing Results of Make or Buy Analysis Evaluating Make or Buy Decisions Chapter 6. Determining Purchase Quantities Correct Purchase Quantities Are Important Factors Affecting Purchasing Quantities Traditional Purchasing Methods Forecasting And Production Schedules Non-traditional Purchasing Systems Chapter 7. Managing the Purchase Price Determinants of Sellers' Prices Specific Factors Affecting Hospitality Pricing Price Discounts Services Pricing Chapter 8. Supplier Sourcing and Relations Importance of Supplier Sourcing Decisions Characteristics of Desirable Suppliers Supplier Sourcing Decisions Other Suppliers Sourcing Issues Supplier Relations Supplier Evaluation Process Chapter 9. Procurement Negotiations What Is Negotiation? Successful Negotiation Traits Steps In Negotiation Process Chapter 10. Supplier Contact - The Ordering Process Overview of Ordering Process Close Look at Ordering Process More About The Ordering Process The Purchase Order Timing Concerns Expediting Procedures Technology And The Ordering Process Chapter 11. Product Receiving and Storing: Principles and Procedures Receiving and Storing: Integral To Procurement Receiving Essentials Basic Receiving Procedures Special Receiving Concerns Storing Essentials Basic Storing Procedures Special Storing Concerns Chapter 12. Procurement Accounting and Follow-Up Purchasing And The Accounting Process Accounting Requires Documentation Payment Policies And Procedures Special Accounting Concerns Security Concerns and Procurement Accounting Relationship Between Accounting and Purchasing Staff Part 3: Quality Considerations in Food and Beverage Product Purchasing Chapter 13. Meats, Poultry, Game and Seafood Meats Poultry Game Seafood Product Receiving and Storage Chapter 14. Produce, Dairy, and Egg Products Produce Dairy Products Egg Products Product Receiving and Storage Chapter 15. Complementary Foods Starches Fats and Oils Flavorings Convenience Foods Specialized Food Products Product Receiving and Storage Chapter 16. Beverages Non Alcoholic Beverages Alcoholic Beverages Product Receiving and Storage Chapter 17. Food Service Purchases: Non-Food Items Dining Room Supplies Take-Out Packaging Back of House Supplies Cleaning Supplies Part 4: Quality Considerations in Other Hospitality Purchases Chapter 18. Procurement for Lodging Facilities Guest Room Supplies Guest Room Services Public Area Guest Services Lodging Staff Supplies Chapter 19. Procurement of Hospitality Services Purchasing Essential Services Control of Essential Service Costs Essential Services Billing Purchasing Additional Services Evaluation of Vendor Services Chapter 20. Procurement of Capital Equipment Capital Expense Purchases and Operating Expense Purchases Capital Purchase Needs Assessment Purchasing Furnishings, Fixtures, and Equipment Capital Purchasing Financing Chapter 21. Procurement of Technology-Related Products and Services Considerations in Technology Procurement Procurement of Advanced Technology Products Monitoring Advancements in Hospitality-Oriented Technology Products Part 5: Global Procurement and Procurement System Chapter 22. Purchasing in the Global Marketplace Role of Global Purchasing Professionals Challenges in International Purchasing International Purchasing Process Other International Purchasing Concerns Case Studies in International Purchasing Chapter 23. Evaluating and Improving Procurement Systems Evaluation and Effective Procurement Reasons to Evaluate Procurement Overview of Evaluation and Improvement Process More About Procurement Problem-solving Purchasing Goals Affect Purchasing Evaluations Procurement Evaluation Factors Intelligent Customer Evaluation Benchmarking Procurement Practices Implementing Procurement Improvement Changes