000			01764nam a2200241Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9780135148426
040			_cNULRC
050			_aHF 5437 .H39 2010
100			_aHayes, David K. _eauthor
245		0	_aPurchasing : _ba guide for hospitality professionals / _cDavid K. Hayes and Jack D. Ninemeier.
260			_aUpper Saddle River, New Jersey : _bPrentice-Hall, _cc2010
300			_axvi, 392 pages : _billustrations ; _c28 cm.
365			_bPHP6328
504			_aIncludes index.
505			_a1. Introduction to Purchasing Management -- 2. Determining Quality Requirements -- 3. Determining Purchase Quantities -- 4. Identifying and Maintaining Supply Sources -- 5. Selecting Suppliers and Ordering Products -- 6. Purchasing Follow-up : Receiving, Storage, Payment, and Evaluation -- 7. Meats, Poultry, and Seafood -- 8. Produce, Dairy, and Eggs -- 9. Groceries -- 10. Beverages -- 11. Buying Nonfood Items -- 12. Buying Technology and Services -- 13. Purchasing Capital Equipment.
520			_aThis textbook contains essential information pertaining to the critical task of effective purchasing for food and beverage operations. Its thirteen chapters are divided into two parts. Part I details effective management procedures to be used from the time the need for a product is identified until product payment is processed and the entire purchasing system is evaluated. Part II presents the specific product information that hospitality purchasers must know as they select food and beverage products, non-food items, capital equipment, and technology.
650			_aPURCHASING -- MANAGEMENT
700			_aNinemeier, Jack D. _eco-author
942			_2lcc _cBK
999			_c4123 _d4123