Purchasing
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By: National Restaurant Association (U.S.)
Appropriate for INVENTORY AND PURCHASING courses within Culinary Arts and Hospitality Management departments. This text focuses on INVENTORY AND PURCHASING topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.
AI Overview
The book "Purchasing, 2nd Edition" by the National Restaurant Association (NRA) is part of the ManageFirst Program, which focuses on teaching restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. Here is a comprehensive overview of the book:
Key Themes
- Inventory and Purchasing: The book covers essential topics related to inventory and purchasing in the restaurant and hospitality industry.
- Quality Requirements: It includes chapters on quality requirements, purchase quantity requirements, and selecting vendors.
- Pricing Decisions: The text discusses ordering products and making effective pricing decisions.
- Ethics and Vendor Relations: It emphasizes purchasing ethics and vendor relations, highlighting the importance of professional conduct in business dealings.
- Follow-up: The book also covers purchasing follow-up activities to ensure effective management of inventory and supplies.
Plot Summary
The book is structured around these key themes, providing a comprehensive guide for students in the restaurant and hospitality industry. It includes:
- Introduction to Purchasing: An overview of the purchasing process and its significance in restaurant management.
- Quality Requirements: Detailed discussions on ensuring the quality of products and services.
- Purchase Quantity Requirements: Strategies for determining the right quantities of inventory to maintain.
- Selecting Vendors: Methods for selecting reliable and efficient vendors.
- Ordering Products: Pricing Decisions: Techniques for making informed pricing decisions when ordering products.
- Ordering Products: Use Effective Procedures: Practical steps for effective ordering procedures.
- Purchasing Ethics and Vendor Relations: Ethical considerations in vendor relations and purchasing practices.
- Purchasing Follow-up: Continuous monitoring and follow-up activities to ensure smooth operations.
Critical Reception
The book has received positive reviews from students who have used it for their classes. Here are some excerpts from available reviews:
- Christi Figueroa (Goodreads) : While the book covers essential content, some students have noted that it could delve deeper into specific purchasing details such as meat, poultry, seafood, dairy, produce, and grocery items.
- Reader Reviews on BooksRun : Students have praised the book for its clarity and usefulness, noting that it was a valuable resource for their courses. Some reviewers mentioned that used copies were available at a budget-friendly price, which was beneficial for students on a tight budget.
Additional Features
The ManageFirst Program includes additional resources such as:
- Online Exam Prep: Students can access online exam preparation materials, including practice tests and test-taking strategies.
- Instructor Resources: Teachers have access to comprehensive instructor resources to support their teaching.
- Certification Exam: The program includes a certification exam that students can take to demonstrate their knowledge and skills.
- Certificate and Credential: Upon passing the exam, students receive a certificate and credential, which can be beneficial for their career advancement in the restaurant and hospitality industry.
In summary, "Purchasing, 2nd Edition" by the National Restaurant Association is a comprehensive textbook designed to equip students with the necessary knowledge and skills for effective inventory and purchasing management in the restaurant and hospitality industry. Its structured approach, inclusion of case studies and professional profiles, and additional resources make it a valuable resource for both students and instructors.