Purchasing: Selection and Procurement for the Hospitality - download pdf or read online

By Andrew H. Feinstein, John M. Stefanelli

ISBN-10: 0471208833

ISBN-13: 9780471208839

Hospitality execs will locate that this 8th edition balances buying actions with product and knowledge from a administration point of view. each one bankruptcy has been revised in order that the most up-tp-date ideas to be had are provided in addition to much more in-depth assurance of hospitality deciding to buy. a number of examples, questions, and workouts are integrated to enhance new thoughts. so as to replicate alterations within the box, expertise functions within the procuring functionality are mentioned all through. New, revised, and up-to-date illustrations and images of strategies, businesses, and items in relation to the buying functionality have additionally been incorporated to provide hospitality pros a greater knowing of the sector.

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Extra info for Purchasing: Selection and Procurement for the Hospitality Industry

Example text

Should you do this? Why? 16. Identify an advantage of purchasing a piece of equipment on the rent-to-own plan. 17. Assume that you have been purchasing your produce from one supplier for several years. You have been satisfied over the years. A new produce sup1 plier seeks your business and offers you a 3ᎏ2ᎏ percent discount from what you currently are paying. What would you do? 18. ” 45 19. Give an example of each of the four economic values. 20. Give an example of a supplier service. 21. Briefly describe the typical distribution system for fresh meat.

For instance, printed publications, such as The Meat Buyers Guide, are also available on a compact disc (CD-ROM, or CD for short) and should be available online in the near future. This digital version enhances the buyer’s ability to select meat products very efficiently. The buyer no longer has to flip through hundreds of pages to find a specific cut of meat. He or she is able to search and find a suitable product in a few seconds. Furthermore, this CD allows the buyer to view the exact location on a meat carcass from which a specific retail cut of meat originates.

This process reduces labor costs and time on both the buyer’s and the supplier’s end. Another supplier benefit of the process is the likelihood that users of this ordering system will become “house” or “prime-vendor” accounts. 6. A conceptual model of an e-marketplace. 6). Buyers and suppliers who join an e-marketplace have an instant line of communication to negotiate products and prices. Buyers begin this process by searching for an item they are interested in purchasing and identifying vendors (distributors or suppliers) who offer this product.

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Purchasing: Selection and Procurement for the Hospitality Industry by Andrew H. Feinstein, John M. Stefanelli

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