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PREFACE IX
CHAPTER 1: THE CONCEPTS OF SELECTION AND PROCUREMENT 1
CHAPTER 2: TECHNOLOGY APPLICATIONSIN PURCHASING 13
CHAPTER 3: DISTRIBUTION SYSTEMS 29
CHAPTER 4: FORCES AFFECTING THE DISTRIBUTION SYSTEMS 51
CHAPTER 5: AN OVERVIEW OF THE PURCHASING FUNCTION 85
CHAPTER 6: THE ORGANIZATION, ADMINISTRATION, AND EVALUATION OF PURCHASING 105
CHAPTER 7: THE PURCHASE SPECIFICATION: AN OVERALL VIEW 131
CHAPTER 8: THE OPTIMAL AMOUNT 155
CHAPTER 9: DETERMINING OPTIMAL PURCHASE PRICES AND PAYMENT POLICIES 177
CHAPTER 10: THE OPTIMAL SUPPLIER 213
CHAPTER 11: TYPICAL ORDERING PROCEDURES 243
CHAPTER 12: TYPICAL RECEIVING PROCEDURES 257
CHAPTER 13: TYPICAL STORAGE MANAGEMENT PROCEDURES 281
CHAPTER 14: SECURITY IN THE PURCHASING FUNCTION 305
CHAPTER 15: FRESH PRODUCE 327
CHAPTER 16: PROCESSED PRODUCE AND OTHER GROCERY ITEMS 359
CHAPTER 17: DAIRY PRODUCTS 389
CHAPTER 18: EGGS 411
CHAPTER 19: POULTRY 427
CHAPTER 20: FISH 449
CHAPTER 21: MEAT 479
CHAPTER 22: BEVERAGES 515
CHAPTER 23: NONFOOD EXPENSE ITEMS 553
CHAPTER 24: SERVICES 579
CHAPTER 25: FURNITURE, FIXTURES, AND EQUIPMENT 609
GLOSSARY 643
INDEX 679
ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.
JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas.
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