Purchasing: Selection and Procurement for the Hospitality Industry

by Andrew Hale Feinstein, John M. Stefanelli

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, 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.

720 pages, Hardcover

First published November 30, 2001

Reviews

[Landon]

Very thorough, well-organized and easy to read. I read this for my Food Purchasing class. This book has truly helped me to understand the purchasing aspect of the hospitality industry. I would definitely recommend for someone who is trying to move up within the hospitality industry.

[Sean]

Like most text-books, informative but dry.