Specs

Engineering & Transportation

Feinstein, Andrew H.

Reed, Lewis

Stefanelli, John M.

Engineering

wiley

Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.

A Meeting Planner's Guide to Catered Events

Business & Money

Shock, Patti J.

Finance

Essential information from a manager's perspective-revised for today's industry Within any hospitality business, the purchasing function underlies every aspect of the operation. Even if they are not purchasing agents, hospitality managers must have a firm grasp of purchasing principles in order to run a successful operation. Purchasing: Selection and Procurement for the Hospitality Industry, Seventh Edition offers a revised and updated edition of the foundational resource for this crucial area. 
The Seventh Edition of this classic book features: <ul>
<li>In-depth coverage throughout of the latest purchasing technology applications</li> <li>The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment</li> <li>Discussions and interviews with industry executives on how purchasing affects their business</li> <li>A new full-color interior design filled with vibrant color photographs</li> <li>Questions, problems, experiential exercises, glossary, Web site links, and other practical features</li> </ul>
The Seventh Edition covers not only the latest purchasing techniques and practices, but also provides comprehensive coverage of the timeless principles of this essential topic. From the first steps of selection, to receiving, storing, and managing goods and services, Purchasing, Seventh Edition is essential reading for anyone starting or developing a career in hospitality management.

Purchasing, Study Guide: Selection and Procurement for the Hospitality Industry

Economics

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.

Purchasing: Selection and Procurement for the Hospitality Industry

Industries

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

Purchasing for Chefs: A Concise Guide

Study Guide to Accompany Purchasing: Selection and Procurement for the Hospitality Industry

Hancock, Gael D.

To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More

Sgovio, Cheryl

Purchasing, Binder Ready Version: Selection and Procurement for the Hospitality Industry

The complete guide to catering private parties and club functions Running parties and other private functions is one of the biggest parts of every club manager's job. Yet, until now there have been no professional guides to on-premises catering geared to the needs of this large and clearly defined area of hospitality. Written by club management professionals, this guide "speaks the language" of club managers everywhere. Focusing exclusively on the practices, terminology, and business demands unique to club catering, it covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines, helpful hints, and rules of thumb on subjects ranging from room selection and setup, meals, and beverages to staffing, member relations, and financial reports--everything the busy professional needs to keep things running smoothly. An outstanding working resource for club managers who want to excel in every aspect of their job, A Club Manager's Guide to Private Parties and Club Functions: * Is the first and only complete guide to catering private club functions * Has been adopted as the official guide for the Club Managers Association of America certification program * Covers all management aspects of catering club functions * Includes valuable tips on marketing to and dealing with club clientele

A Club Manager's Guide to Private Parties and Club Functions

Perdue, Joe

Montgomery, Rhonda J.

This introduction to purchasing in the hospitality industry covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items.

Purchasing: Selection and Procurement for the Hospitality Industry (Wiley Service Management Series)

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