Purchasing: Selection and Procurement for the Hospitality Industry 8/e
暫譯: 採購：餐飲業的選擇與採購第8版
Andrew H. Feinstein,John M. Stefanelli
- 出版商: Wiley
- 出版日期: 2012-01-01
- 定價: $1,420
- 售價: 9.8 折 $1,391
- 語言: 英文
- 頁數: 704
- 裝訂: 精裝
- ISBN: 0470290463
- ISBN-13: 9780470290460
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相關分類:
管理與領導 Management-leadership
下單後立即進貨 (約5~7天)
相關主題
商品描述
•Includes discussion of the purchasing activity and product information from a management perspective
•Product chapters contain updated information on the latest trends
•New information regarding technology and “green” practices in the industry
•More than 20 interviews with industry executives about the importance of specific purchasing aspects are included
•Pedagogical features in each chapter, such as Key Words and Concepts, References, Questions and Problems, as well as Experiential Exercises
•Enhanced and expanded glossary of key purchasing terms
•In-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specification for food, furniture, fixtures, and equipment
New to this edition
•The text dimensions have been expanded to allow for additional photos, drawings, and tables to more effectively convey purchasing concepts and applications.
•The expanded glossary contains hundreds of purchasing specific terms and detailed definitions. This glossary is a vital reference for students and those already working in the purchasing function.
•Concepts surrounding technology and “green” practices in the hospitality purchasing field have been expanded and updated. Industry Insights have been updated to cover the most current trends related to purchasing. More than 20 discussions and interviews with industry executives are interwoven throughout the text. These stories include insights that provide insider information on current and future trends related to purchasing. Some are written by experts in the purchasing field, providing perspectives on the future of purchasing, novel approaches to procurement, and new techniques for calculating the amount of products to purchase.
•The detailed references at the end of each chapter have been increased and updated to provide students with current materials to supplement their readings.
•Updated links to key Websites provide students with access to current information.
•New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have been included.
商品描述(中文翻譯)
• 包含從管理角度討論採購活動和產品資訊
• 產品章節包含有關最新趨勢的更新資訊
• 有關行業中技術和「綠色」實踐的新資訊
• 包含超過20位行業高管對特定採購方面重要性的訪談
• 每章節都有教學特色，例如關鍵詞和概念、參考文獻、問題與挑戰，以及體驗性練習
• 增強和擴展的關鍵採購術語詞彙表
• 深入關注訂購程序、分配系統、供應商渠道、價格和付款、儲存和安全，以及食品、家具、裝置和設備的規格
本版新內容
• 文字尺寸已擴展，以便添加更多照片、圖示和表格，更有效地傳達採購概念和應用。
• 擴展的詞彙表包含數百個特定於採購的術語和詳細定義。這個詞彙表是學生和已在採購職能工作的人士的重要參考。
• 有關酒店採購領域的技術和「綠色」實踐的概念已擴展和更新。行業見解已更新，以涵蓋與採購相關的最新趨勢。超過20個與行業高管的討論和訪談貫穿於文本中。這些故事提供了有關採購相關的當前和未來趨勢的內部資訊，其中一些由採購領域的專家撰寫，提供對採購未來的看法、新的採購方法和計算購買產品數量的新技術。
• 每章結尾的詳細參考文獻已增加和更新，以提供學生當前的材料來補充他們的閱讀。
• 更新的關鍵網站鏈接為學生提供了當前資訊的訪問。
• 包含與採購職能相關的概念、公司和產品的新修訂和更新插圖及照片。
作者簡介
Andrew H. Feinstein
John M. Stefanelli
作者簡介(中文翻譯)
安德魯·H·費因斯坦
約翰·M·斯特凡尼利
目錄大綱
1 The Concepts of Selection and Procurement.
2 Technology Applications in Purchasing.
3 Distribution Systems.
4 Forces Affecting the Distribution System.
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.
目錄大綱(中文翻譯)
1 The Concepts of Selection and Procurement.
2 Technology Applications in Purchasing.
3 Distribution Systems.
4 Forces Affecting the Distribution System.
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.
