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Preface |
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ix |
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1 The Concepts of Selection and Procurement |
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1 |
(12) |
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Introduction and Purchasing, Selection, and Procurement Definitions |
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2 |
(3) |
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Sustainability and Corporate Social Responsibility |
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5 |
(1) |
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Purchasing Functions in Different Types of Hospitality Operations |
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5 |
(6) |
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11 |
(1) |
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11 |
(1) |
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12 |
(1) |
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12 |
(1) |
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2 Technology Applications in Purchasing |
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13 |
(16) |
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Technologies that Distributors Use |
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14 |
(3) |
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Technologies that Hospitality Operators Use |
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17 |
(6) |
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23 |
(2) |
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25 |
(1) |
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25 |
(1) |
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26 |
(1) |
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26 |
(3) |
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3 Distribution Systems |
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29 |
(22) |
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Distribution System for Food, Nonalcoholic Beverages, and Nonfood Supplies |
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30 |
(6) |
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Distribution System for Beer, Wine, and Distilled Spirits |
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36 |
(3) |
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Distribution Systems for Furniture, Fixtures, and Equipment and for Services |
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39 |
(2) |
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What Happens Throughout the Channel of Distribution? |
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41 |
(2) |
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The Buyer's Place in the Channel of Distribution |
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43 |
(1) |
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The Optimal Economic Values and Supplier Services |
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44 |
(2) |
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46 |
(1) |
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47 |
(1) |
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48 |
(1) |
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48 |
(3) |
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4 Forces Affecting the Distribution Systems |
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51 |
(34) |
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Economic and Intangible Forces |
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52 |
(5) |
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Political and Ethical Forces |
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57 |
(4) |
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Legal Force Related to Food Distribution and Labeling |
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61 |
(8) |
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69 |
(5) |
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74 |
(4) |
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78 |
(1) |
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79 |
(1) |
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80 |
(1) |
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80 |
(5) |
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5 An Overview of the Purchasing Function |
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85 |
(20) |
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86 |
(9) |
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Research Activities and Projects |
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95 |
(2) |
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97 |
(2) |
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99 |
(1) |
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100 |
(1) |
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101 |
(2) |
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103 |
(1) |
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103 |
(2) |
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6 The Organization, Administration, and Evaluation of Purchasing |
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105 |
(26) |
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106 |
(1) |
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107 |
(5) |
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112 |
(4) |
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Directing and Working with Others |
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116 |
(1) |
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Budgeting and Controlling Inventories |
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117 |
(1) |
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Establishing and Following Selection and Procurement Policies |
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118 |
(7) |
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125 |
(1) |
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126 |
(2) |
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128 |
(1) |
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129 |
(2) |
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7 The Purchase Specification: An Overall View |
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131 |
(24) |
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Why Hospitality Operations Use Specifications |
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132 |
(1) |
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What Information Does a Spec Include? |
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133 |
(7) |
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What Influences the Types of Information Included on the Spec and Who Writes Them? |
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140 |
(3) |
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Potential Problems with Specs |
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143 |
(3) |
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The Optimal Quality to Include on the Spec |
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146 |
(1) |
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146 |
(1) |
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Is the Quality Available? |
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147 |
(1) |
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148 |
(3) |
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151 |
(1) |
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152 |
(2) |
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154 |
(1) |
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154 |
(1) |
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8 The Optimal Amount |
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155 |
(22) |
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The Importance of the Optimal Inventory Level |
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156 |
(1) |
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Correct Order Size and Order Time: Par Stock Approach |
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157 |
(4) |
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Correct Order Size and Order Time: The Levinson Approach |
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161 |
(3) |
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A Practical Approach to Determining Correct Order Size |
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164 |
(1) |
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Correct Order Size and Order Time: A Theoretical Approach |
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165 |
(6) |
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Considerations When Using the Theoretical Approach |
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171 |
(2) |
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173 |
(1) |
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173 |
(2) |
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175 |
(1) |
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176 |
(1) |
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9 Determining Optimal Purchase Prices and Payment Policies |
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177 |
(36) |
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Optimal Price and the Influence of AP Prices |
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178 |
(2) |
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How AP Prices Are Determined |
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180 |
(2) |
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Ways to Reduce AP Price and Increase Value: Discounts |
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182 |
(3) |
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Ways to Reduce AP Price and Increase Value: Purchasing and Receiving Procedures |
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185 |
(7) |
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Ways to Reduce AP Price and Increase Value: Additional Methods |
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192 |
(5) |
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197 |
(4) |
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Determining the Optimal Payment Policy |
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201 |
(1) |
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The Objective of Payment Policy |
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201 |
(1) |
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Cost of Paying Sooner Than Necessary |
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202 |
(1) |
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203 |
(1) |
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203 |
(1) |
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The Mechanics of Bill Paying |
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204 |
(2) |
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206 |
(1) |
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207 |
(3) |
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210 |
(1) |
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211 |
(2) |
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10 The Optimal Supplier |
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213 |
(30) |
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Developing an Approved Supplier List |
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214 |
(1) |
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Trimming the Initial List |
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215 |
(1) |
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216 |
(2) |
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Supplier Selection Criteria: Type and Size of Supplier |
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218 |
(2) |
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Supplier Selection Criteria: Ordering and Delivery Policies and Procedures |
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220 |
(5) |
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Supplier Selection Criteria: Price and Payment Policies and Procedures |
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225 |
(2) |
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Supplier Selection Criteria: Other Factors |
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227 |
(2) |
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Most Important Supplier Selection Criteria |
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229 |
(1) |
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229 |
(2) |
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Salesperson-Buyer Relations |
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231 |
(2) |
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Evaluating Suppliers and Salespersons |
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233 |
(4) |
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237 |
(1) |
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238 |
(1) |
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239 |
(1) |
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240 |
(3) |
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11 Typical Ordering Procedures |
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243 |
(14) |
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244 |
(2) |
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246 |
(1) |
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247 |
(4) |
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251 |
(1) |
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Expediting and Streamlining the Ordering Procedure |
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251 |
(3) |
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254 |
(1) |
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254 |
(1) |
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255 |
(1) |
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256 |
(1) |
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12 Typical Receiving Procedures |
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257 |
(24) |
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The Objectives of Receiving |
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258 |
(1) |
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259 |
(3) |
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262 |
(7) |
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Additional Receiving Duties |
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269 |
(4) |
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Alternative Receiving Methods |
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273 |
(3) |
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276 |
(1) |
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277 |
(1) |
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278 |
(1) |
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279 |
(1) |
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280 |
(1) |
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280 |
(1) |
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13 Typical Storage Management Procedures |
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281 |
(24) |
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The Objectives of Storage |
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282 |
(2) |
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What is Needed to Achieve Storage Objectives? |
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284 |
(3) |
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Managing the Storage Facilities |
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287 |
(10) |
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Exercising Tight Control Over the Stock and Analyzing the Value of Storage Management Procedures |
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297 |
(4) |
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301 |
(1) |
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301 |
(2) |
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303 |
(1) |
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303 |
(2) |
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14 Security in the Purchasing Function |
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305 |
(22) |
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306 |
(1) |
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307 |
(4) |
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Preventing Security Problems-Suppliers and Accounting and Inventory Procedures |
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311 |
(4) |
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Preventing Security Problems-Employees |
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315 |
(3) |
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Preventing Security Problems-Facilities and the Owner-Manager's Role |
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318 |
(3) |
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321 |
(1) |
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321 |
(1) |
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322 |
(1) |
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323 |
(4) |
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15 Fresh Produce |
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327 |
(32) |
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The Importance and Challenges of Purchasing Fresh Produce |
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328 |
(2) |
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Primary Selection Factors |
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330 |
(9) |
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Size, Form, Packaging, and Related Considerations |
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339 |
(5) |
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344 |
(4) |
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Procedures for Receiving, Storing, and Issuing Fresh Produce |
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348 |
(6) |
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354 |
(1) |
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355 |
(1) |
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356 |
(1) |
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357 |
(2) |
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16 Processed Produce and Other Grocery Items |
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359 |
(30) |
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Management Considerations |
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360 |
(6) |
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Primary Selection Factors |
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366 |
(4) |
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Size, Form, Packaging, and Related Considerations |
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370 |
(7) |
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Supplier and AP Price Factors |
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377 |
(2) |
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Purchasing Processed Produce and Other Grocery Items |
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379 |
(3) |
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Procedures for Receiving, Storing, and Issuing Processed Produce and Other Grocery Items |
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382 |
(2) |
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384 |
(1) |
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385 |
(3) |
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388 |
(1) |
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388 |
(1) |
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17 Dairy Products |
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389 |
(22) |
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Management Considerations |
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390 |
(2) |
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Primary Selection Factors |
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392 |
(6) |
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Size, Form, Packaging, and Related Considerations |
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398 |
(3) |
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Purchasing Dairy Products |
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401 |
(2) |
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Procedures for Receiving, Storing, and Issuing Dairy Products |
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403 |
(4) |
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407 |
(1) |
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408 |
(1) |
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409 |
(1) |
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410 |
(1) |
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18 Eggs |
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411 |
(16) |
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Primary Selection Factors |
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412 |
(4) |
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Size, Form, Packaging, and Related Considerations |
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416 |
(5) |
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421 |
(2) |
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Procedures for Receiving, Storing, and Issuing Eggs |
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423 |
(1) |
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424 |
(1) |
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425 |
(1) |
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426 |
(1) |
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426 |
(1) |
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19 Poultry |
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427 |
(22) |
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Primary Selection Factors |
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428 |
(6) |
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Size, Form, Packaging, and Related Considerations |
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434 |
(4) |
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Supplier and AP Price Factors |
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438 |
(1) |
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Procedures for Purchasing, Receiving, Storing, and Issuing Poultry |
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439 |
(5) |
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444 |
(1) |
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445 |
(2) |
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447 |
(1) |
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447 |
(2) |
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20 Fish |
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449 |
(30) |
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The Importance and Challenges of Purchasing Fresh Fish |
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450 |
(1) |
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Primary Selection Factors |
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451 |
(10) |
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Size, Form, Packaging, and Related Considerations |
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461 |
(5) |
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466 |
(4) |
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Procedures for Receiving, Storing, and Issuing Fish |
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470 |
(4) |
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474 |
(1) |
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475 |
(1) |
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476 |
(1) |
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477 |
(2) |
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21 Meat |
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479 |
(36) |
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Management Considerations |
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480 |
(6) |
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Primary Selection Factors |
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486 |
(6) |
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U.S. Government Grades and Packer's Brands |
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492 |
(5) |
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Size, Form, Packaging, and Related Considerations |
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497 |
(5) |
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502 |
(2) |
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Procedures for Receiving, Storing, and Issuing Meat |
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504 |
(5) |
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509 |
(1) |
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510 |
(2) |
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512 |
(1) |
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513 |
(2) |
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22 Beverages |
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515 |
(38) |
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Management Considerations for Beverage Alcohols |
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516 |
(10) |
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526 |
(6) |
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AP Price and Supplier Factors |
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532 |
(1) |
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Purchasing Beverage Alcohols |
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533 |
(2) |
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Procedures for Receiving, Storing, and Issuing Beverage Alcohols |
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535 |
(5) |
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Management Considerations for Nonalcoholic Beverages |
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540 |
(1) |
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Selection Factors for Nonalcoholic Beverages |
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541 |
(4) |
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Procedures for Purchasing, Receiving, Storing, and Issuing Nonalcoholic Beverages |
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545 |
(3) |
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548 |
(1) |
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549 |
(2) |
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551 |
(1) |
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551 |
(2) |
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23 Nonfood Expense Items |
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553 |
(26) |
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Management Considerations-Types of Nonfood Expense Items |
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554 |
(5) |
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Management Considerations-Price and Supplier Factors |
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559 |
(2) |
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Purchasing Nonfood Expense Items |
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561 |
(2) |
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Typical Nonfood Items-Cleaning and Maintenance Items |
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563 |
(4) |
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Typical Nonfood Items-Permanent and Disposable Ware and Utensils |
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567 |
(5) |
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Typical Nonfood Items-Fabrics and Paper Goods |
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572 |
(3) |
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575 |
(1) |
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575 |
(2) |
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577 |
(1) |
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578 |
(1) |
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24 Services |
|
579 |
(30) |
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Management Considerations |
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580 |
(4) |
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General Procedures in Service Purchasing |
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584 |
(1) |
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Cleaning and Maintenance-Related Services |
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585 |
(5) |
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Other Facilities-Related Services |
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590 |
(3) |
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593 |
(5) |
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Consulting, Financial, and Insurance Services |
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598 |
(7) |
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605 |
(1) |
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605 |
(2) |
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607 |
(1) |
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607 |
(2) |
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25 Furniture, Fixtures, and Equipment |
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609 |
(34) |
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Management Considerations |
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610 |
(4) |
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General Procedures in FFE Purchasing |
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614 |
(2) |
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Primary Selection Factors |
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616 |
(4) |
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Operating Characteristics |
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620 |
(7) |
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627 |
(6) |
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Financing the FFE Purchase |
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633 |
(6) |
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639 |
(1) |
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640 |
(2) |
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642 |
(1) |
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642 |
(1) |
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Glossary |
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643 |
(32) |
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Index |
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675 |
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Lisainfo e-raamatute kohta