Purchasing: Selection and Procurement for the Hospitality Industry

About this book

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.