Description
Procurement of hospitality resources (1st ed )
Authors: HAYES David K., NINEMEIER Jack D.
Language: EnglishApproximative price 80.59 €
Subject to availability at the publisher.
Add to cart the book of HAYES David K., NINEMEIER Jack D.624 p. · 21x27.6 cm · Hardback
Description
/li>Contents
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Table of Contents
Part 1: Foundation of Procurement
Chapter 1. Scope of Procurement
Hospitality Industry Overview
What is Procurement?
Objectives of Effective Procurement
Overview of Procurement
Factors Affecting Procurement
Roles of Procurement Team Members
Evolution of Procurement Systems
Chapter 2. Product Flow Through the Marketplace
Distribution Channels
Channel Flow Begins With the Order
Supply Chain Management and Hospitality Purchases
Case Study: Franchisor Food Distribution System
Chapter 3. Legal and Ethical Aspects of Procurement
Legal Aspects of Procurement
Ethical Aspects of Procurement
Part 2: Management of the Procurement Process
Chapter 4. Quality and Purchasing Specifications
What is Quality?
Purchase Specifications: Overview
Development of Purchase Specifications
Purchase Specifications Information
Implementing Purchase Specifications
Chapter 5. Make or Buy Analysis
Background
Responsibilities For Make or Buy Decisions
Factors Impacting Make or Buy Analysis
Close Look At Make or Buy Analysis Process
Examples of Make or Buy Cost Comparisons
Implementing Results of Make or Buy Analysis
Evaluating Make or Buy Decisions
Chapter 6. Determining Purchase Quantities
Correct Purchase Quantities Are Important
Factors Affecting Purchasing Quantities
Traditional Purchasing Methods
Forecasting And Production Schedules
Non-traditional Purchasing Systems
Chapter 7. Managing the Purchase Price
Determinants of Sellers' Prices
Specific Factors Affecting Hospitality Pricing
Price Discounts
Services Pricing
Chapter 8. Supplier Sourcing and Relations
Importance of Supplier Sourcing Decisions
...
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