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This introduction to purchasing in the hospitality industry covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items.
- Sales Rank: #4010924 in Books
- Published on: 1997-08-22
- Original language: English
- Number of items: 1
- Dimensions: 9.07" h x 1.69" w x 7.74" l, 1.10 pounds
- Binding: Hardcover
- 672 pages
From the Back Cover
Fully updated to keep pace with a rapidly changing technological environment
The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.
As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.
Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
About the Author
ANDREW HALE FEINSTEIN is Associate Professor and Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Required Textbook
By M. J. Primus
This was a required textbook for my degree program in Culinary Arts. Generally, an O.K. book, but most chapters had too many "Key Words and Concepts" at the end to be of use (i.e. Chapter 23 - Meat was 31 pages and had 91 Key Words and Concepts). It would have been nice if there was a CD to accompany the book that provided practical exercises, sample forms, dictionary, etc...
0 of 0 people found the following review helpful.
have never bought this item and probably never will. ...
By Bruce C Robertson
have never bought this item and probably never will. If this is how you rate your products I am surprised anyone will ever purchase anything!!
0 of 0 people found the following review helpful.
Book Review
By Angela Garrett
The book is in great condition! Easy to read and work through. Glad I purchased my books early so I can get started over the summer!
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