Purchasing

ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.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.

• PREFACE IX CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13CHAPTER 3: DISTRIBUTION SYSTEMS 29CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131CHAPTER 8: THE OPTIMAL AMOUNT 155CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177CHAPTER 10: THE OPTIMAL SUPPLIER 213CHAPTER 11: TYPICAL ORDERING PROCEDURES 243CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305CHAPTER 15: FRESH PRODUCE 327CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359CHAPTER 17: DAIRY PRODUCTS 389CHAPTER 18: EGGS 411CHAPTER 19: POULTRY 427CHAPTER 20: FISH 449CHAPTER 21: MEAT 479CHAPTER 22: BEVERAGES 515CHAPTER 23: NONFOOD EXPENSE ITEMS 553CHAPTER 24: SERVICES 579CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609GLOSSARY 643INDEX 679