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

Provides a thorough and understandable examination of the procedures and principles of purchasing for the hospitality industry. Working from the manager's viewpoint, it details generally accepted practices for procuring supplies and provides invaluable guidance for calculating product costs, order sizes, the economics of bargain shopping and more. New features of this edition include expanded coverage of food cost calculation and updated product specification outlines with a discussion of entries for all product categories and examples.