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ISBN-10 0138149593ISBN-13 9780138149598
ISBN-10 0135148421ISBN-13 9780135148426
Author(s): David K. Hayes; Jack D. Ninemeier
Publisher: Prentice Hall
Copyright year: © 2010 Pages: 408

For courses in Basic Hospitality Purchasing offered at one/two year academic institutions, and Culinary programs.

With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer’s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.