Purchasing: Selection and Procurement for the Hospitality Industry

Purchasing: Selection and Procurement for the Hospitality Industry
Average customer rating:

Good information, bad organization

Awesome Book!!

Good book!!!

A Comprehensive Understanding to Purchasing in the Hospitali

Purchasing: Selection and Procurement for the Hospitality Industry
Andrew H. Feinstein , and John M. Stefanelli
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Business & Investing | Subjects | Books
Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books
Purchasing & Buying | Industries & Professions | Business & Investing | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
General | Sociology | Social Sciences | Nonfiction | Subjects | Books
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Food and Beverage Cost Control

Principles of Food, Beverage, and Labor Cost Controls

Nutrition for Foodservice and Culinary Professionals

Supervision in the Hospitality Industry: Applied Human Resources

Garde Manger, The Art and Craft of the Cold Kitchen

Accessories:

Purchasing for Chefs: A Concise Guide

Purchasing, Student Workbook: Selection and Procurement for the Hospitality Industry

ASIN: 0471460052

Book Description

Fully updated to keep pace with a rapidly changing technological environment

The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.

As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.

Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.

Customer Reviews:

Good information, bad organization.......2004-02-25

I had to use this book as a text for a purchasing course I took and was frustrated to no end by its lack of organization. The different sections often repeat and even contradict themselves, although this improves substantially when you get to the chapters in the second half of the book on specific categories of items to be purchased. Each chapter is followed by a list of 30-40 "important words and concepts," most of which aren't defined or explained in the chapter but just mentioned in passing. Some of them aren't even mentioned in the chapter, and many of them appear on two or three different lists. The index is so limited as to be next to useless, and there is no glossary. I found myself continuously referring to other books and internet resources to get the information I needed, not because it wasn't in the book, but because I couldn't *find* it.

That said, the content of the book is thorough and well thought-out. Though I wouldn't recommend it as a textbook or desk reference, reading through it would give a novice buyer a good grounding in the principles of purchasing.

Awesome Book!!.......2001-12-12

This text is very easy to use. It covers just about every aspect of purchasing in the hospitality industry, and makes it simple to find what you're looking for. The information is very straight-forward, and it's written in plain english for anyone to understand.

Good book!!!.......2001-12-08

This book is very informative and well-organized. It's very easy to find what you're looking for...and it's got it all when it comes to information that pertains to purchasing for the industry. Very up-to-date...I especially liked the "Technology Applications for Purchasing" chapter.

A Comprehensive Understanding to Purchasing in the Hospitali.......2001-01-08

This textbook succinctly outlines and dicusses purchasing processes in the hospitality industry. It is therefore essential for any nonpurchasing agent who wants a comprehensive view of the purchasing function and activities to understand the management of a successful operation. The book has a lot of useful hands-on information and would be valuable to any person who will be assuming any purchasing related activities in the hospitality industry. As one who has studied hospitality management and worked in the industry, the detailed explanations are very precise and correct and very instructive. The book is recommended for nonpurchasing agents, but I recommend it for anyone who wants to understand one of managements' biggest headaches: purchasing.

Average customer rating:

Easy to understand
Food & Beverage Cost Control
An excellent edition!

Food and Beverage Cost Control
Jack E. Miller , Lea R. Dopson , and David K. Hayes
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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Accessories:

Food and Beverage Cost Control, Student Workbook

ASIN: 0471273546

Book Description

Broad, helpful guidance and information for controlling costs for foodservice managers and students

In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.

Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:

Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
Expanded coverage of legal issues that may affect a manager's decisions
Revised material offering a better understanding of the connection between all parts of the ordering process
An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets

Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

Customer Reviews:

Easy to understand.......2006-02-25

This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.

Food & Beverage Cost Control.......2002-06-12

As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.

An excellent edition!.......2001-06-19

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.

The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.

Customer Reviews:

Foof for Fifty Cookbook.......2007-10-19

Food for Fifty (12th Edition)Excellent book great recipes and helpful tips throughout the book

I liked it.......2006-05-09

I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!

Wow!!! A must have for all chefs.......2006-02-25

I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC

Food For Fifty.......2006-02-25

Very well written book, leaves nothing for the mind to question,I would highly recomend this book!

Love this book.......2005-07-23

This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.

Principles of Food, Beverage, and Labor Cost Controls

Average customer rating:

Principles of Food, Beverage, and Labor Cost Controls
Paul R. Dittmer , and J. Desmond, III Keefe
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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Accessories:

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

ASIN: 0471429929

Book Description

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.

Special features include:

Accompanied by a diskette which contains Excel spreadsheet applications
400f chapters contain revised materials
Full supplements package

Average customer rating:

Hospitality Marketing Management
Robert D. Reid , and David C. Bojanic
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Hospitality Marketing Management, Student Workbook

ASIN: 0471476544

Book Description

Covers the major principles of marketing with a practical, applications oriented approach. This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in the business programs that focus on a lot of theory.

Includes coverage of tourism marketing
Features new material on marketing technology and it's implications in the hospitality industry
Offers international coverage
Provides new, applications approach to the discipline of marketing

Introduction to Foodservice (10th Edition)

Average customer rating:

Introduction to Foodservice (10th Edition)
June Payne-Palacio , and Monica Theis
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover

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ASIN: 0130489034

Supervision in the Hospitality Industry: Applied Human Resources

Average customer rating:

Expert Advise that is highly readable
Enlightening!!
Hospitality Supervision Textbook Package
Disappointing

Supervision in the Hospitality Industry: Applied Human Resources
Jack E. Miller , John R. Walker , and Karen Eich Drummond
Manufacturer: Wiley
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Supervision in the Hospitality Industry, Study Guide: Applied Human Resources

ASIN: 0471657484

Book Description

This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.

Customer Reviews:

Expert Advise that is highly readable.......2005-02-10

I couldn't disagree more with the culinary student. Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on. The cases presented are real world too. Don't be deceived by the readability of this text. It is solid as a rock. He gives practical advise that you can refer to year after year. If you want empty theory, read someone else. If you want to learn from a master, buy this book. Miller is right when he says that management is an art. Whenever you are dealing with people, you can't turn to a formula. If you want science, go study chemistry. This book is about developing practical organizational and supervisory skills. There's nothing fluffy about it.

Enlightening!!.......2002-10-10

You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.

Hospitality Supervision Textbook Package.......2002-01-10

This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.

Disappointing.......2001-07-21

As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.

Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.

Book Description

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Customer Reviews:

Does exactly what it says on the tin..........2007-02-04

This is the Basic Skills text book at the Culinary Institute of Las Vegas, and it is GREAT! It breaks down the basics of cooking by food item (poultry, starches, breakfast, etc.), but then each chapter is subdivided into cooking methods (braising, roasting, etc). There are handy tables for cooking times, properties and suggested cooking methods as well. The recipes are tried and true, but they also work extremely well as the foundation for anything you want to create! The beginning of the book gives good information on the history of chefs that have molded modern cuisine as well as kitchen equipment, knives, basic knife skills and seasonings.

Highly reccomended by this die-hard culinry student!I often refer back to this book when looking for alternate recipes in my current classes as this is, by far, the most outstanding book I've purchased for school.

Culinary Arts........2006-10-06

One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories -- particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table -- Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.

Much more than that, however, "On Cooking" is in fact a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation -- and of course, on every conceivable kind of food, from coffee, tea, spices and condiments to dairy products, stocks, sauces, soups, red and white meats, charcuterie, fish and shellfish, eggs, vegetables, potatoes, grains, pasta, salads, fruits, sandwiches, hors d'oeuvres, canapes, breads, pies, pastries, cookies, cakes, custards, creams and frozen desserts. Along the way, numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms.

Recipes are chosen to match individual chapters, and provide both a practical application and a more profound understanding of the respective chapters' subject matter. They include everything from American and international classics (assorted muffins, scrambled eggs and eggs benedict, focaccia, club, Reuben and other sandwiches, minestrone, French onion soup, gazpacho, New England clam chowder, Cesar, Roquefort, Thousand Islands and other dressings, various mayonnaises, coleslaw, cobb salad, Asian chicken salad, salade Nicoise, potato salad, Thai noodle salad, spanakopitta, grilled portabella mushrooms, carpaccio, lemon curd, hummus, various salsas, guacamole, pesto, hollandaise, bolognese, barbecue, bordelaise, bearnaise, Madeira, mornay, tartar, bechamel and other sauces, various stocks, broths and consommes, polenta, various kebabs, pilafs and risottos, paella, falafel, quiche lorraine, pizza, cannoli alla siciliana, macaroni and cheese, fettuccine Alfredo, clams casino, gravlax, oysters Rockefeller, fillet of sole bonne femme, matzo balls, duck confit, chorizo, chicken cacciatore, coq au vin, chicken curry, pico de gallo, chicken and veal fricassees, osso buco, chili con carne, Swedish meatballs, assorted burgers, meatloaf, T-bone, pepper and other steaks, cassoulet, chateaubriand, tournedos Rossini, beef Stroganoff, entrecote bordelaise, boeuf bourguignon, Hungarian goulash, ratatouille, baked beans, spaetzle, gnocchi, hush puppies, roesti potatoes, gratin dauphinois, baked potatoes, crepes, applesauce, New York cheesecake, sabayon, frangipane, assorted pies, tarts and tortes, various meringues and sorbets, creme brulee, chocolate mousse, chocolate angel food cake, sponge cake, brownies, ladyfingers, Madeleines, toll house cookies, gingerbread cookies, buche de noel, and spiced cider) to more unusual dishes such as:

Chilled cherry soup
Perfumed shrimp consomme
Beet vinaigrette
Shallot curry oil
Walnut pesto
Nopal cactus salsa
Pink peppercorn beurre blanc
Crayfish butter
Zucchini bread
Potato cheddar cheese bread
Salmon and sea bass terrine with spinach and basil
Salmon croquettes
Grilled red snapper burger with mango ketchup
Tex-Mex turkey sausage
Sauted pork medallions with red pepper and citrus
Marinated loin of venison roasted with mustard
Roast pheasant with cognac and apples
Stuffed wontons with apricot sauce
Wild rice and cranberry stuffing
Goat cheese ravioli in herbed cream sauce
Spicy sweet potato and chestnut gratin
Grits and cheddar souffle
Potato-ginger puree
Cilantro puree
Grilled seckel pear with sherry bacon vinaigrette
Balsamic raspberries
Figs with berries and honey mousse
Kirsch mousse
Pistachio citrus cheesecake
Chocolate flourless cake
English muffin loaves
Oatmeal stout ice cream
Quince jam

At 1100+ pages a veritable brick, despite its size "On Cooking" has become as much a key part of my kitchen as my chef's knife, my tea infusers, and various other pieces of equipment. I don't harbor any intentions of becoming a professional chef (nor any aspirations to even remotely that level of culinary skills), but I love to cook, and this is one of the cookbooks I'd be least likely to part with -- ever.

"Cookery is become an art, a noble science; cooks are gentlemen." -- Robert Burton, British author (1621).

An Excellent Resource.......2006-01-17

While this is essentially a textbook for culinary students, On Cooking is still very accessible. I would reccommend this book to any amateur wanting to learn more about the concepts behind cooking, rather than just reading and following a recipe.

No doubt, any food lover will continue to reference this book time and time again. Worth its weight in gold!

On Cooking.......2005-09-30

This book is a huge help for anyone seeking more knowledge in the culinary arts area. It provides you with many tips on how to cook in high quanity. It also has many wonderful recipes!

A gem!!!!!.......2005-04-01

This was my first textbook at culinary school and it is by far the most comprehensive collection of culinary information I have ever come across.

It references everything from Nutrition to proper knife care, from meat cuts to the proper way for handling an array of ingredients. If you are serious about cooking, you will find the answers to all of your questions within this book, not to mention a great collection of recipes from restaurants around the US.

Average customer rating:

Perfection
Excellent

Off-Premise Catering Management
Bill Hansen , and Chris Thomas
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Business & Investing | Subjects | Books

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The Complete Caterer
On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

ASIN: 0471464244

Book Description

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Customer Reviews:

Perfection.......2004-04-17

There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily.
It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book.
Sometime I read it just for my reading pleasure. That is how much I love it.

Excellent.......2001-12-07

Bill Hansen speaks from the authority of years in the business, and I am amazed at how thoroughly he covers not only the interesting aspects of catering, but the seemingly mundane (which become not so mundane when not managed right). The book's passion, sheer informational content, and clear writing make it worth every penny.

Art of the Event: Complete Guide to Designing and Decorating Special Events (The Wiley Event Management Series)

Average customer rating:

Good book although it is written like a textbook
Excellent
#1 resource for event planning
Very comprehensive special event decor, staging and managing

Art of the Event: Complete Guide to Designing and Decorating Special Events (The Wiley Event Management Series)
James C. Monroe
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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The International Dictionary of Event Management (The Wiley Event Management Series)
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ASIN: 0471426865

Book Description

Get the essential guide to making your events extraordinary!

Event planners need professional-caliber information that explains how to decorate a venue for a special event - from assessing the client's decor needs and objectives to staying within a budget. Art of the Event serves as the ultimate guide to designing and decorating events and celebrations, from eight to 8,000 guests.

Written by James C. Monroe, a Certified Meeting Professional (CMP) and Certified Special Events Professional (CSEP) with decades of experience in special event design and decoration, Art of the Event is divided into three comprehensive parts to help readers redefine the modern profession of event design:

Principles, Processes, and Practices: examines aesthetics, the design process, and professional practices
The Decorative Elements: describes the various decorative elements that are used in special events and discusses how to use them in practical and specific ways
The Universe of Special Events: describes various types of events that the designer is asked to create and discusses the different requirements of each, including nonprofit events, corporate events, social events, weddings, fairs, and parades

Customer Reviews:

Good book although it is written like a textbook.......2007-08-23

I just graduated from college and am thinking of pursuing a career in Event Planning. I ordered this book to learn more about the subject only to find that it was another textbook! With that being said, it is a good book still. Some of the administrative information is pretty basic but I find the artistic design elements that are weaved throughout the text to be rather interesting. It is as good book to get acquainted with the industry, just expect it to be written like a textbook.

Excellent.......2007-03-20

This book is perfect for people interested in handling the design aspect of events. It gives you breakdowns, provides ideas, discusses how you set rates, has sample forms/contracts, and even sections that question you and make you think. I was so excited while waiting for this book to arrive and I certainly wasn't disappointed. I give this book 5 stars and would absolutely encourage others interested in event design to buy this book!

#1 resource for event planning.......2006-04-19

This book is jam-packed with practical and useful tips on adding just the right touches that take an event from being "good" to "totally outstanding". No matter the budget or type of event - there is something for everyone. I don't intend to plan any events without first consulting this book.

Very comprehensive special event decor, staging and managing.......2006-04-18

A great resource for all aspects of event management -- full of innovative ideas, creative designs for all budgets, and fasinating insider information on how it all gets accomplished. I highly recommend this book for both experienced and novice event planners and professionals.

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