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

1. Inventory and Purchasing: The book covers essential topics related to inventory and purchasing in the restaurant and hospitality industry.
2. Quality Requirements: It includes chapters on quality requirements, purchase quantity requirements, and selecting vendors.
3. Pricing Decisions: The text discusses ordering products and making effective pricing decisions.
4. Ethics and Vendor Relations: It emphasizes purchasing ethics and vendor relations, highlighting the importance of professional conduct in business dealings.
5. 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.