TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 2 - Feinstein, Stefanelli

Chapter 2 - Technology applications in purchasing. Technological applications in the selection and procurement function are evolving rapidly. Today, many forms of technology are available to assist suppliers and buyers transact effectively with each other. Those who decide to use these tools can considerably streamline the cycle of purchasing, distribution, receiving, storage, issuing, and product usage. Many of these tools are becoming a vital part of the procurement process. | Technology Applications in Purchasing 2 YOU SHOULD BE ABLE TO: Describe how technology is changing hospitality purchasing. Provide examples of how distributors utilize technology to assist in the management of their products and to streamline their services. Explain how technologies are used by hospitality operators in the selection, procurement, and inventory management process. TECHNOLOGIES THAT DISTRIBUTORS USE Customer databases Ordering systems (provided for buyers) Global positioning systems (GPS) Logistics software Fleet management software Roadside sensor network Radio frequency identification (RFID) Added Page, EGM TECHNOLOGIES THAT BUYERS USE Fax machine Personal computers Point-of-sale systems (POS) Bar code reader Added Page, EGM TECHNOLOGIES THAT BUYERS USE (CONT.) Product identification and specification tools Online databases CD versions Example: The Meat Buyer’s Guide from the North American Meat Processors Assn (NAMP) Product ordering Inventory-tracking & .

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Technology applications in purchasing
• Distribution systems
• Supplier channels
• Hospitality operations
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items