Modern Food Service Purchasing Business Essentials To Procurement

Author : Robert B Garlough
Publisher : Cengage Learning
Page : 639 pages
File Size : 52,7 Mb
Release : 2010-03-02
Category : Business & Economics
ISBN : 9781418039646

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Modern Food Service Purchasing: Business Essentials to Procurement by Robert B Garlough Pdf

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Author : Robert Garlough
Publisher : Unknown
Page : 864 pages
File Size : 44,5 Mb
Release : 2010-04-02
Category : Food service management
ISBN : 1111128375

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Modern Food Service Purchasing by Robert Garlough Pdf

MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition addresses the needs of the future executive chef by providing in-depth coverage of essential purchasing concepts, storeroom operations, and financial stewardship. This comprehensive resource brings the four most important fundamentals in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to control a successful business.

Author : Anonim
Publisher : Unknown
Page : 422 pages
File Size : 44,8 Mb
Release : 2010
Category : Electronic journals
ISBN : NWU:35556041084856

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Restaurant Business by Anonim Pdf

Author : Andrew H. Feinstein,John M. Stefanelli
Publisher : Wiley
Page : 208 pages
File Size : 53,5 Mb
Release : 2006-04-27
Category : Business & Economics
ISBN : 9780470073421

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Purchasing for Chefs by Andrew H. Feinstein,John M. Stefanelli Pdf

A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. Purchasing For Chefs also features: "Apply What You've Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions

Author : Andrew H. Feinstein,John M. Stefanelli
Publisher : Wiley
Page : 0 pages
File Size : 42,7 Mb
Release : 2007-10-05
Category : Business & Economics
ISBN : 0470140542

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Purchasing, Study Guide by Andrew H. Feinstein,John M. Stefanelli Pdf

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: In-depth coverage throughout of the latest purchasing technology applications The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment Discussions and interviews with industry executives on how purchasing affects their business A new full-color interior design filled with vibrant color photographs Questions, problems, experiential exercises, glossary, Web site links, and other practical features 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.

Author : Andrew H. Feinstein,John M. Stefanelli
Publisher : Wiley
Page : 0 pages
File Size : 41,6 Mb
Release : 2001-12-10
Category : Business & Economics
ISBN : 0471389331

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Purchasing by Andrew H. Feinstein,John M. Stefanelli Pdf

The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.

Author : Andrew H. Feinstein,John M. Stefanelli
Publisher : Wiley
Page : 156 pages
File Size : 53,5 Mb
Release : 2004-10-05
Category : Business & Economics
ISBN : 0471693146

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Purchasing, Student Workbook by Andrew H. Feinstein,John M. Stefanelli Pdf

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, Purchasing: 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.

Author : Lendal Henry KOTSCHEVAR
Publisher : Unknown
Page : 619 pages
File Size : 54,9 Mb
Release : 1961
Category : Electronic
ISBN : OCLC:560551059

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Quantity Food Purchasing. [With Illustrations.]. by Lendal Henry KOTSCHEVAR Pdf

Author : CSCMP,Wendy Tate
Publisher : Pearson Education
Page : 240 pages
File Size : 50,8 Mb
Release : 2013-12-17
Category : Business & Economics
ISBN : 9780133449037

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The Definitive Guide to Supply Management and Procurement by CSCMP,Wendy Tate Pdf

Drive sustainable supply chain competitive advantage through more effective supplier management and procurement: reduce costs, improve quality, and deliver better service for all customers. This is the most authoritative, complete guide to planning, implementing, measuring, and optimizing supply management and procurement processes. Straight from the Council of Supply Chain Management Professionals (CSCMP), it brings together up-to-the-minute principles, strategies, and decisions for all relevant processes, strategies, and tactics. Step by step, The Definitive Guide to Supply Management and Procurement covers all this, and more: Basic supply management concepts, purposes, and goals Linkages between procurement and other business functions Day-to-day transactional and long-term strategic activities Category analysis, supplier selection, contract negotiation, supplier relationship management, and performance evaluation Principles and strategies for establishing efficient, effective, and sustainable operations, from sourcing teams to supplier rationalization Technology for spend analysis, competitive bidding, eProcurement, eSourcing, auctions/reverse auctions, contract compliance, performance management, and more Requirements and challenges of global sourcing, including insource vs. outsource decisions; TCO analysis; risk management; negotiations, and supplier contract compliance Best practices for assessing performance using standard metrics and frameworks

Author : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 348 pages
File Size : 50,9 Mb
Release : 1975
Category : Electronic
ISBN : STANFORD:36105130624161

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Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975 by National Agricultural Library (U.S.) Pdf

Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 348 pages
File Size : 53,5 Mb
Release : 1975
Category : Cooking
ISBN : OSU:32435006821094

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Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975 by Food and Nutrition Information Center (U.S.) Pdf

Author : Stefan Gössling,C. Michael Hall
Publisher : Routledge
Page : 406 pages
File Size : 42,8 Mb
Release : 2021-12-09
Category : Business & Economics
ISBN : 9781351740234

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The Sustainable Chef by Stefan Gössling,C. Michael Hall Pdf

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Author : Gerard Chick,Robert Handfield
Publisher : Kogan Page Publishers
Page : 311 pages
File Size : 51,5 Mb
Release : 2014-12-03
Category : Business & Economics
ISBN : 9780749471200

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The Procurement Value Proposition by Gerard Chick,Robert Handfield Pdf

WINNER: ACA-Bruel 2015 - Grand Prix Businesses are going through rapid change due to an increased focus on sustainability and corporate responsibility, technological advances, geo-political and macro-economic change, and demographic shifts. If purchasing and supply chain managers are to embrace these challenges they must develop new ways of thinking about supply structures and processes as well as new skills and competencies. The Procurement Value Proposition examines these important changes that will have a profound effect on the way future procurement is carried out. It considers the implications of global economic transformation for procurement set against: changes in business contexts, purchasing strategies, organisational structure, roles and responsibilities, system development and skills required to work in the profession. This book discusses the value proposition offered by contemporary procurement to the sustainability and development of business. They examine how organizations that position procurement as a core business function will be able to drive a more competitive lever for change, and more readily adapt to the forces driving rapid change in the current global environment. The Procurement Value Proposition features case studies of companies that are moving through procurement transformation in a continual phase of movement and adaption to the multitude of shifts that are occurring. It features input, observations and case studies from CPO's, Commercial Directors and other Procurement and business leaders. The book considers a variety of geographical contexts and highlights differences between the US, the UK and China. Awarded the Grand Prix ACA-Bruel for its important contributions to the research and practice in procurement and supply chain management, it has been recognized for its ambitious vision of procurement.

Author : Reed K. Holden
Publisher : FT Press
Page : 151 pages
File Size : 50,9 Mb
Release : 2012-05-16
Category : Business & Economics
ISBN : 9780133064797

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Negotiating with Backbone by Reed K. Holden Pdf

Sales professionals now confront the most serious threat to their success. Regardless of their size, industry, country, customer type, nature of the relationship or amount of value they provide, sales professionals are finding that purchasing decisions are increasingly being limited by procurement. The modern procurement function is purchasing on steroids. Where traditional purchasing managers negotiated, procurement officials attempt to dictate. Procurement deploys a variety of tactics designed to do one thing: gain unprecedented discounts and concessions out of even the most sophisticated sales professionals. This book is a strategy guide for salespeople to help them level the procurement playing field by showing readers how to assess the game procurement plays, describing proven ways to resist discounting and protect margins, demonstrating ways to keep value at the forefront of negotiations, offering targeted tactics to protect hard-earned profits from mindless discounting, and detailing eight strategies effective in any type of pricing negotiation. This book will be an invaluable resource for B2B sales professionals, customer-facing professionals, and executives responsible for leading successful sales organizations.

Author : Bonnie Keith,Kate Vitasek,Karl Manrodt,Jeanne Kling
Publisher : Springer
Page : 452 pages
File Size : 45,5 Mb
Release : 2016-01-12
Category : Business & Economics
ISBN : 9781137552204

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Strategic Sourcing in the New Economy by Bonnie Keith,Kate Vitasek,Karl Manrodt,Jeanne Kling Pdf

This book provides a comprehensive overview of each of the sourcing business model. Readers will master the art and science of strategic sourcing by being able to chart a unique path that fits their capacity to apply more the full continuum of strategic sourcing concepts and tools.