Specs: The Foodservice and Purchasing Specification Manual
Author: Lewis Reed
Specs: The Foodservice and Purchasing Specification Manual, Student Edition contains information on purchasing policies, foods, quality controls, and storage and handling procedures. It is designed as a reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to assure that the foodservice operation is getting the value it is paying for.
Books about: Flying High or The Responsibility to Protect
Management of Retail Buying
Author: Chris Thomas
Retail buying covers broad areas such as organization of retail establishments, distribution, roles of buying groups, planning and control, choosing vendors, negotiation, pricing, and selling of goods and services to the consumer. This text offers detailed and up-to-date coverage of retail buying, promoting smart decision making in today's complex global marketplace.
Table of Contents:
| Ch. 1 | An overview of retail buying | 1 |
| Ch. 2 | The roles of buying groups | 33 |
| Ch. 3 | Understanding the consumer | 48 |
| Ch. 4 | Merchandise assortments | 67 |
| Ch. 5 | Planning and control | 94 |
| Ch. 6 | Technology and Internet commerce in retalling | 116 |
| Ch. 7 | Choosing vendors | 132 |
| Ch. 8 | International vendors | 149 |
| Ch. 9 | Translating plans into purchases | 165 |
| Ch. 10 | Negotiating the buy | 184 |
| Ch. 11 | The buyer's order and vendor relations | 205 |
| Ch. 12 | Pricing and selling | 230 |
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