Study Guide to accompany Purchasing: Selection and Procurment for the Hospitality Industry, 8e
John Wiley & Sons Ltd (Verlag)
978-0-470-31658-0 (ISBN)
Chapter 1: The Concepts of Selection and Procurement
Chapter 2: Technology Applications in Purchasing
Chapter 3: Distribution Systems
Chapter 4: Forces Affecting the Distribution System
Chapter 5: An Overview of the Purchasing Function
Chapter 6: The Organization and
Administration of Purchasing
Chapter 7: The Buyer?s Relations with Other Company
Personnel
Chapter 8: The Purchase Specification: An Overall View
Chapter 9: The Optimal Amount
Chapter 10: The Optimal Price
Chapter 11: The Optimal Payment Policy
Chapter 12: The Optimal Supplier
Chapter 13: Typical Ordering Procedures
Chapter 14: Typical Receiving Procedures
Chapter 15: Typical Storage Management Procedures
Chapter 16: Security in the Purchasing Function
Chapter 17: Fresh Produce
Chapter 18: Processed Produce and Other Grocery Items
Chapter 19: Dairy Products
Chapter 20: Eggs
Chapter 21: Poultry
Chapter 22: Fish
Chapter 23: Meat
Chapter 24: Beverages
Chapter 25: Nonfood Expense Items
Chapter 26: Services
Chapter 27: Furniture, Fixtures, and Equipment
| Erscheint lt. Verlag | 31.7.2012 |
|---|---|
| Verlagsort | Chichester |
| Sprache | englisch |
| Maße | 217 x 278 mm |
| Gewicht | 484 g |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Logistik / Produktion |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-31658-6 / 0470316586 |
| ISBN-13 | 978-0-470-31658-0 / 9780470316580 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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