This Sixth Edition combines generally accepted purchasing principles with applications specific to the hospitality industry. Coverage addresses ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items.
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Intended for all hospitality students, this textbook combines purchasing principles and procedures with descriptions of the products and services normally purchased by the hospitality industry. The authors (food and beverage management, UNLV) describe forces affecting the distribution system, the goals of the purchasing function, and the challenges of managing storage facilities. The sixth edition discusses new information technology available in the field. The workbook provides a study outline and exercises for each chapter. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
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