TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 5 - Feinstein, Stefanelli

Chapter 5 - An overview of the purchasing function. In this chapter, you should be able to: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | An Overview of the Purchasing Function 5 YOU SHOULD BE ABLE TO: Describe the purchasing activities in a hospitality operation. Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis. Outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. PURCHASING ACTIVITIES Determine when to order Control inventory levels Establish quality standards Determine specifications Obtain competitive bids PURCHASING ACTIVITIES (CONT.) Investigate vendors Arrange financial terms Oversee delivery Negotiate refunds Handle adjustments Arrange for storage SPECIFIC PURCHASING ACTIVITIES Recipe development Menu development Specification writing Approval of buying source Designation of approved brands Supplier evaluation SPECIFIC PURCHASING ACTIVITIES (CONT.) Negotiation Change of suppliers Change of brands Substitution Approval of new products Invoice approval Payment

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Ordering procedures
• Distribution systems
• Supplier channels
• Hospitality operations
• Technology applications in purchasing
• 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