Purchasing

Purchasing

A Guide for Hospitality Professionals

Book - 2010
Rate this:
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.
ISBN: 9780135148426
0135148421
Characteristics: xvi, 392 p. : ill. ; 28 cm.
Additional Contributors: Ninemeier, Jack D.

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings

  Loading...

Find it at CPL

  Loading...
[]
[]
To Top