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Purchasing Selection and Procurement for the Hospitality Industry 8E Binder Ready Version [köitmata]

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  • Formaat: Loose-leaf, 704 pages, kõrgus x laius x paksus: 278x212x27 mm, kaal: 2 g, Contains 1 Loose-leaf
  • Ilmumisaeg: 30-Dec-2010
  • Kirjastus: John Wiley & Sons Ltd
  • ISBN-10: 0470917482
  • ISBN-13: 9780470917480
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Purchasing Selection and Procurement for the Hospitality Industry 8E Binder Ready VersionSuurem pilt
  • Formaat: Loose-leaf, 704 pages, kõrgus x laius x paksus: 278x212x27 mm, kaal: 2 g, Contains 1 Loose-leaf
  • Ilmumisaeg: 30-Dec-2010
  • Kirjastus: John Wiley & Sons Ltd
  • ISBN-10: 0470917482
  • ISBN-13: 9780470917480
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9780470917480.html
This text is an unbound, binder-ready edition.

Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Preface xi
1 The Concepts of Selection and Procurement 1(12)
The Purpose of This
Chapter
1(1)
Introduction
2(1)
Types of Hospitality Operations
3(2)
Purchasing Functions in Different Types of Hospitality Operations
5(2)
The Use of This Book
7(2)
Key Words and Concepts
9(1)
Questions and Problems
9(1)
Experiential Exercises
10(1)
References
11(2)
2 Technology Applications in Purchasing 13(16)
The Purpose of This
Chapter
13(1)
Introduction
14(1)
Technologies That Distributors Use
14(3)
Technologies That Buyers Use
17(6)
What Lies Ahead?
23(2)
Key Words and Concepts
25(1)
Questions and Problems
25(1)
Experiential Exercises
25(3)
References
28(1)
3 Distribution Systems 29(20)
The Purpose of This
Chapter
29(1)
Introduction
30(1)
Distribution System for Food, Nonalcoholic Beverages, and Nonfood Supplies
30(4)
Distribution System for Beer, Wine, and Distilled Spirits
34(2)
Distribution System for Furniture, Fixtures, and Equipment
36(1)
Distribution System for Services
37(1)
Retailers
37(1)
What Happens Throughout the Channel of Distribution?
37(2)
Ultimate Value
39(1)
The Buyer's Place in the Channel of Distribution
40(1)
The Optimal Economic Values and Supplier Services
41(3)
Key Words and Concepts
44(1)
Questions and Problems
44(2)
Experiential Exercises
46(1)
References
46(3)
4 Forces Affecting the Distribution System 49(28)
The Purpose of This
Chapter
49(1)
Introduction
50(1)
Economic Force
50(3)
Political Force
53(1)
Ethical Force
53(1)
Legal Force
54(14)
Technological Force
68(2)
Other Forces
70(1)
Key Words and Concepts
71(1)
Questions and Problems
72(1)
Experiential Exercises
73(1)
References
74(3)
5 An Overview of the Purchasing Function 77(20)
The Purpose of This
Chapter
77(1)
Introduction
78(1)
Purchasing Activities
79(10)
Purchasing Objectives
89(1)
Problems of the Buyer
90(1)
Evaluation of the Purchasing Function
91(1)
Key Words and Concepts
92(1)
Questions and Problems
92(2)
Experiential Exercises
94(1)
References
94(3)
6 The Organization and Administration of Purchasing 97(12)
The Purpose of This
Chapter
97(1)
Introduction
98(1)
Planning
98(1)
Organizing
98(6)
Staffing
104(1)
Training
104(1)
Budgeting
105(1)
Directing
105(1)
Controlling
105(1)
Key Words and Concepts
106(1)
Questions and Problems
106(1)
Experiential Exercises
107(1)
References
108(1)
7 The Buyer's Relations with Other Company Personnel 109(20)
The Purpose of This
Chapter
109(1)
Introduction
110(1)
The Buyer's Relations with the Supervisor
110(12)
The Buyer's Relations with Colleagues
122(1)
The Buyer's Relations with Hourly Employees
123(1)
Key Words and Concepts
124(1)
Questions and Problems
125(1)
Experiential Exercises
126(1)
References
127(2)
8 The Purchase Specification: An Overall View 129(26)
The Purpose of This
Chapter
129(1)
Introduction
130(1)
Why Have Specs?
131(1)
Who Decides What to Include on the Specs?
131(1)
What Information Does a Spec Include?
131(7)
What Influences the Types of Information included on the Spec?
138(1)
Who Writes the Specs?
139(3)
Potential Problems with Specs
142(3)
The Optimal Quality to Include on the Spec
145(1)
Who Determines Quality?
145(1)
Measures of Quality
146(4)
Is the Quality Available?
150(1)
The Buyer's Major Role
150(1)
The Optimal Supplier Services to Include on the Spec
150(2)
Key Words and Concepts
152(1)
Questions and Problems
152(2)
Experiential Exercises
154(1)
References
154(1)
9 The Optimal Amount 155(22)
The Purpose of This
Chapter
155(3)
Introduction
158
Optimal Inventory Level
156(1)
Correct Order Size and Order Time: A Common Approach
157(2)
Correct Order Size and Order Time: Another Approach
159(23)
Correct Order Size and Order Time: Variations of the Levinson Approach
182(1)
Correct Order Size and Order Time: Combination Approach
183(2)
Correct Order Size: A Theoretical Approach
185
Correct Order Time: A Theoretical Approach
168(3)
Correct Order Size and Order Time: Other Problems with Theoretical Approaches
171(1)
Correct Order Size and Order Time: Some Benefits of the Theoretical Approach
172(1)
Key Words and Concepts
173(1)
Questions and Problems
173(2)
Experiential Exercises
175(1)
References
175(2)
10 The Optimal Price 177(32)
The Purpose of This
Chapter
177(1)
Introduction
178(1)
How AP Prices Influence Buyers
179(1)
How AP Prices Are Determined
180(3)
Ways to Reduce AP Price So That Overall Value Is Increased
183(15)
Opportunity Buys
198(4)
Key Words and Concepts
202(1)
Questions and Problems
203(2)
Experiential Exercises
205(1)
References
206(3)
11 The Optimal Payment Policy 209(10)
The Purpose of This
Chapter
209(1)
Introduction
210(1)
The Objective of Payment Policy
211(1)
Cost of Paying Sooner Than Necessary
211(1)
Cost of Paying Too Late
212(1)
What Is the Best Policy?
212(1)
The Mechanics of Bill Paying
213(2)
Another Word about Discounts
215(1)
Key Words and Concepts
215(1)
Questions and Problems
216(1)
Experiential Exercises
216(1)
References
217(2)
12 The Optimal Supplier 219(28)
The Purpose of This
Chapter
219(1)
Introduction
220(1)
The Initial Survey
220(1)
Trimming the initial List
221(1)
The Relationship or Purchasing Policy to Supplier Selection
222(1)
Buying Plans
222(2)
Other Supplier Selection Criteria
224(11)
Most Important Supplier Selection Criteria
235(1)
Make a Choice
235(1)
Supplier-Buyer Relations
235(3)
Salesperson-Buyer Relations
238(1)
Evaluating Suppliers and Salespersons
239(1)
Getting Comfortable
240(1)
Key Words and Concepts
241(1)
Questions and Problems
242(1)
Experiential Exercises
243(1)
References
244(3)
13 Typical Ordering Procedures 247(20)
The Purpose of This
Chapter
247(1)
Introduction
248(1)
Purchase Requisitions
248(2)
Ordering Procedures
250(2)
The Purchase Order
252(4)
Change Order
256(5)
Expediting
261(1)
Streamlining the Ordering Procedure
261(3)
Key Words and Concepts
264(1)
Questions and Problems
265(1)
Experiential Exercises
265(1)
References
266(1)
14 Typical Receiving Procedures 267(26)
The Purpose of This
Chapter
267(1)
Introduction
268(1)
The Objectives of Receiving
268(1)
Essentials for Receiving
269(3)
Invoice Receiving
272(11)
Other Receiving Methods
283(3)
Good Receiving Practices
286(1)
Reducing Receiving Costs
287(2)
Key Words and Concepts
289(1)
Questions and Problems
290(1)
Experiential Exercises
291(1)
References
292(1)
15 Typical Storage Management Procedures 293(20)
The Purpose of This
Chapter
293(1)
Introduction
294(1)
The Objectives of Storage
294(2)
What Is Needed to Achieve Storage Objectives?
296(3)
Managing the Storage Facilities
299(8)
A Value Analysis of Storage Management Procedures
307(2)
Key Words and Concepts
309(1)
Questions and Problems
310(1)
Experiential Exercises
311(1)
References
312(1)
16 Security in the Purchasing Function 313(20)
The Purpose of This
Chapter
313(1)
Introduction
314(1)
Security Problems
315(3)
Preventing Security Problems
318(8)
Who Checks the Checker?
326(1)
Key Words and Concepts
327(1)
Questions and Problems
328(1)
Experiential Exercises
329(1)
References
329(4)
17 Fresh Produce 333(28)
The Purpose of This
Chapter
333(1)
Introduction
334(1)
Selection Factors
334(13)
Purchasing Fresh Produce
347(3)
Receiving Fresh Produce
350(3)
Storing Fresh Produce
353(2)
Issuing Fresh Produce
355(1)
In-Process Inventories
356(1)
Key Words and Concepts
357(1)
Questions and Problems
357(2)
References
359(2)
18 Processed Produce and Other Grocery items 361(32)
The Purpose of This
Chapter
361(1)
Introduction
362(1)
Management Considerations
362(4)
Selection Factors
366(15)
Purchasing Processed Produce and Other Grocery Items
381(4)
Receiving Processed Produce and Other Grocery Items
385(1)
Storing Processed Produce and Other Grocery Items
385(1)
Issuing Processed Produce and Other Grocery Items
386(1)
Key Words and Concepts
387(1)
Questions and Problems
387(3)
References
390(3)
19 Dairy Products 393(20)
The Purpose of This
Chapter
393(1)
Introduction
394(2)
Selection Factors
396(9)
Purchasing Dairy Products
405(1)
Receiving Dairy Products
406(1)
Storing Dairy Products
407(1)
Issuing Dairy Products
408(1)
In-Process Inventories
408(1)
Key Words and Concepts
408(1)
Questions and Problems
409(1)
References
410(3)
20 Eggs 413(18)
The Purpose of This
Chapter
413(1)
Introduction
414(1)
Selection Factors
414(10)
Purchasing Eggs
424(1)
Receiving Eggs
425(1)
Storing Eggs
426(1)
Issuing Eggs
427(1)
In-Process Inventories
427(1)
Key Words and Concepts
427(1)
Questions and Problems
428(2)
References
430(1)
21 Poultry 431(18)
The Purpose of This
Chapter
431(1)
Introduction
432(1)
Selection Factors
433(9)
Purchasing Poultry
442(1)
Receiving Poultry
443(1)
Storing Poultry
444(1)
Issuing Poultry
444(1)
In-Process Inventories
445(1)
Key Words and Concepts
445(1)
Questions and Problems
446(1)
References
447(2)
22 Fish 449(26)
The Purpose of This
Chapter
449(1)
Introduction
450(1)
Selection Factors
451(13)
Purchasing Fish
464(4)
Receiving Fish
468(3)
Storing Fish
471(1)
Issuing Fish
471(1)
In-Process Inventories
472(1)
Key Words and Concepts
472(1)
Questions and Problems
473(1)
References
474(1)
23 Meat 475(34)
The Purpose of This
Chapter
475(1)
Introduction
476(1)
Types of Meat Items Purchased
476(1)
Management Considerations
476(4)
Selection Factors
480(19)
Purchasing Meat
499(3)
Receiving Meat
502(1)
Storing Meat
503(1)
Issuing Meat
503(1)
In-Process Inventories
504(1)
Key Words and Concepts
504(1)
Questions and Problems
505(4)
24 Beverages 509(32)
The Purpose of This
Chapter
509(1)
Introduction
510(2)
Management Considerations
512(6)
Selection Factors
518(5)
Purchasing Beverage Alcohols
523(2)
Receiving Beverage Alcohols
525(1)
Storing Beverage Alcohols
526(2)
Issuing Beverage Alcohols
528(1)
In-Process Inventories
529(1)
Nonalcoholic Beverages
530(1)
Selection Factors
531(3)
Purchasing Nonalcoholic Beverages
534(2)
Receiving Nonalcoholic Beverages
536(1)
Storing Nonalcoholic Beverages
536(1)
Issuing Nonalcoholic Beverages
536(1)
In-Process Inventories
537(1)
Key Words and Concepts
537(1)
Questions and Problems
538(1)
References
539(2)
25 Nonfood Expense Items 541(22)
The Purpose of This
Chapter
541(1)
Introduction
542(1)
Management Considerations
542(5)
Purchasing Nonfood Expense Items
547(2)
Typical Nonfood Items That Hospitality Operators Use
549(10)
Key Words and Concepts
559(1)
Questions and Problems
559(4)
26 Services 563(26)
The Purpose of This
Chapter
563(1)
Introduction
564(1)
Management Considerations
564(2)
General Procedures in Service Purchasing
566(2)
Typical Services That Hospitality Operators Purchase
568(16)
Another Word about Security When Buying Services
584(1)
Key Words and Concepts
585(1)
Questions and Problems
585(2)
References
587(2)
27 Furniture, Fixtures, and Equipment 589(34)
The Purpose of This
Chapter
589(1)
Introduction
590(1)
Management Considerations
590(3)
General Procedures in FFE Purchasing
593(3)
Selection Factors
596(17)
Financing the FFE Purchase
613(6)
Key Words and Concepts
619(1)
Questions and Problems
620(3)
Glossary 623(40)
Index 663