Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 14 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 14 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.