TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 16 - Feinstein, Stefanelli

Chapter 16 - Security in the purchasing function. After completing this chapter, students will be able to: Discuss current employee theft statistics, describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation. | Security in the Purchasing Function 16 YOU SHOULD BE ABLE TO: Discuss current employee theft statistics. Describe the security problems associated with the purchasing function. Identify methods used to prevent security problems related to purchasing. Create a process to reduce theft and pilferage in a hospitality operation. SECURITY PROBLEMS Kickbacks Invoice scams Supplier and receiver error Inventory theft Inventory padding Inventory substitutions Telephone sales scams SECURITY PROBLEMS (CONT.) E-Mail sales scams Operating activities Suspicious behavior WATCH EMPLOYEES WHO: Seem unduly friendly with salespeople Hang around storage areas Needlessly handle keys or locks Make too many trips to garbage areas, bathrooms, locker room, or parking lot WATCH EMPLOYEES WHO (CONT.): Requisition abnormally large amounts of supplies Make frequent trips to the storage areas for no real reason Have relatives working for the suppliers Frequently stray from assigned workstations WATCH EMPLOYEES

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