Imagen 1 de 5
Galería
Imagen 1 de 5
Study Guide to Accompany Purchasing : Selection and Procurement for the...
USD27,00
Aproximadamente23,69 EUR
o Mejor oferta
Estado:
Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!Study Guide to Accompany Purchasing : Selection and Procurement for the...
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Envío:
Gratis USPS Ground Advantage®.
Ubicado en: South Portland, Maine, Estados Unidos
Entrega:
Entrega prevista entre el vie. 13 jun. y el vie. 20 jun. a 94104
Devoluciones:
No se aceptan devoluciones.
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:197089166125
Características del artículo
- Estado
- ISBN
- 9780471460053
Acerca de este producto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471460052
ISBN-13
9780471460053
eBay Product ID (ePID)
30233790
Product Key Features
Number of Pages
720 Pages
Language
English
Publication Name
Study Guide to Accompany Purchasing : Selection and Procurement for the Hospitality Industry
Subject
Industries / Hospitality, Travel & Tourism
Publication Year
2004
Features
Revised
Type
Textbook
Subject Area
Business & Economics
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
48.7 Oz
Item Length
9.3 in
Item Width
7.7 in
Additional Product Features
Edition Number
6
Intended Audience
Scholarly & Professional
LCCN
2004-000223
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
647.95068/7
Edition Description
Revised edition
Table Of Content
1. The Concepts of Selection and Procurement.2. Technology Applications in Purchasing.3. Distribution Systems.4. Forces Affecting the Distribution Systems.5. An Overview of the Purchasing Function.6. The Organization and Administration of Purchasing.7. The Buyer's Relations with Other Company Personnel.8. The Purchase Specification: An Overall View.9. The Optimal Amount.10. The Optimal Price.11. The Optimal Payment Policy.12. The Optimal Supplier.13. Typical Ordering Procedures.14. Typical Receiving Procedures.15. Typical Storage Management Procedures.16. Security in the Purchasing Function.17. Fresh Produce.18. Processed Produce and Other Grocery Items.19. Dairy Products.20. Eggs.21. Poultry.22. Fish.23. Meat.24. Beverages.25. Nonfood Expense Items.26. Services.27. Furniture, Fixtures, and Equipment.Index.
Synopsis
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., The purchasing function in the hospitality industry involves ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and non-food items. This text combines generally accepted purchasing principles with applications specific to the hospitality industry.
LC Classification Number
TX911.3.P8F45 2005
Descripción del artículo del vendedor
Información de vendedor profesional
Acerca de este vendedor
The Craig Crawford Collection
100% de votos positivos•286 artículos vendidos
Registrado como vendedor profesional
Votos de vendedor (78)
- a***m (79)- Votos emitidos por el comprador.Mes pasadoCompra verificadaArrived in perfect condition, was as described and safely packed. Great seller!
- o***l (118)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaItems were as described, genuine Brainerd, and in great condition. The packaging was not the best. The items were mailed wrapped in bubble wrap in an envelope, not in a box. I am glad that they did not get damaged since they are ceramic.Brainerd White Ceramic Single Duplex (#196322832467)
- i***t (1277)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaFast shipping, packaged well, and arrived as pictured. Thank you very much! 'Itchy, Tasty'.