• Summary
  • Contents

“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Procyrement in Hospitality
Procyrement in hospitality
Jane F. EasthamAlisha Ali

See also: Accommodation, lodging and facilities management; Beverages and beverage management; Design for hotels; Food, beverage and restaurant management; Housekeeping management; Operations management in hospitality

Procurement can be defined as the acquisition of goods and services for the purpose of consumption or re-sale. Procurement in hospitality requires a sound knowledge of: where and how products may be sourced; factors affecting availability of supply; the availability of substitute sources of supply; the implications of alternative suppliers with regard to quality; guest expectations of products and services; and the ability to use the hospitality organization's resources effectively to negotiate preferential terms for the business.

In the context of the foodservice and lodging sectors, many purchases require relatively high investment, for example ...

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