Purchasing: Selection and Procurement for the Hospitality Industry

FROM THE PUBLISHER

The updated edition of the classic text on selection and procurement
For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today.
The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.
Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.

SYNOPSIS

This text for students in hospitality, restaurant management, and culinary arts programs discusses purchasing activity and product information from a management perspective, covering areas such as ordering procedures, distribution systems, supplier channels, price and payment, storage, and specifications for food and nonfood items such as furniture, fixtures, and equipment. This fifth edition illustrates the use of technology in the field, and features a companion Web site that connects readers to professional purchasing sites. Feinstein teaches in the Food and Beverage Department at the William F. Harrah School of Hotel Administration at the University of Nevada-Las Vegas. Stefanelli is professor and chair of the Food and Beverage Department at the same institution.