Hospitality Purchasing Instructor's Manual

Instructor’s Manual to Accompany



Purchasing
Selection and Procurement for the Hospitality Industry



Seventh Edition
JOHN WILEY & SONS, INC.
ISBN: 978-0470-04511-4

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, CONTENTS


Preface iv
Notes to the Instructor vi
Suggested Course Syllabi ix
Suggested Term Projects xviii

Key Concepts and Suggested Questions for Each Chapter 1
Chapter 1 The Concepts of Selection and Procurement 1
Chapter 2 Technology Applications in Purchasing 8
Chapter 3 Distribution Systems 16
Chapter 4 Forces Affecting the Distribution Systems 28
Chapter 5 An Overview of the Purchasing Function 42
Chapter 6 The Organization and Administration of Purchasing 51
Chapter 7 The Buyer's Relations with Other Company Personnel 58
Chapter 8 The Purchase Specification: An Overall View 66
Chapter 9 The Optimal Amount 81
Chapter 10 The Optimal Price 93
Chapter 11 The Optimal Payment Policy 106
Chapter 12 The Optimal Supplier 113
Chapter 13 Typical Ordering Procedures 126
Chapter 14 Typical Receiving Procedures 135
Chapter 15 Typical Storage Management Procedures 145
Chapter 16 Security in the Purchasing Function 155
Chapter 17 Fresh Produce 164
Chapter 18 Processed Produce and Other Grocery Items 174
Chapter 19 Dairy Products 184
Chapter 20 Eggs 192
Chapter 21 Poultry 201
Chapter 22 Fish 212
Chapter 23 Meat 221
Chapter 24 Beverages 233
Chapter 25 Nonfood Expense Items 244
Chapter 26 Services 253
Chapter 27 Furniture, Fixtures, and Equipment 264




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