TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 26 - Feinstein, Stefanelli

Chapter 26 - Services. After completing this chapter, students will be able to: Identify management considerations surrounding the selection and procurement of services, list and describe the types of services that might be purchased by a hospitality operator, outline the general procedures used when purchasing services, | Services 26 New YOU SHOULD BE ABLE TO: Identify management considerations surrounding the selection and procurement of services. List and describe the types of services that might be purchased by a hospitality operator. Outline the general procedures used when purchasing services. YOU SHOULD BE ABLE TO (CONT.) Create a specification outline for services. Explain security issues that may arise when purchasing services. Describe the major selection factors for services. MANAGEMENT CONSIDERATIONS Fixed vs. variable costs Should I buy or should I do it myself? Outsourcing? Lease contracts Hiring contract workers TYPICAL SERVICES Waste Removal What is included with CAM fees Pickup schedule Grease traps Recycling Financial Banking Loans Payroll management TYPICAL SERVICES (CONT.) Groundskeeping Common in CAM Landscaping Snow removal Be specific Pest Control TYPICAL SERVICES (CONT.) Advertising Newspaper and magazine Radio and television Brochures and flyers Phonebook Typically cost is .

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