A Guide for Hospitality ProfessionalsBook - 2010
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer's Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.
Publisher: Upper Saddle River, N.J. : Prentice Hall, c2010.
Characteristics: xvi, 392 p. : ill. ; 28 cm.