Purchasing in the Hospitality Curriculum

William J. Morgan, Jr. Supervision and Management of Quantity Food Preparation: Principles and Procedures (Berkeley: McCutchan, 1974).

Joseph Brodner , Henry T. Maschal , and Howard M. Carlson , eds. Profitable Food and Beverage Operation (New York: Aherns, 1962).

Kenneth I. Soloman and Norman Katz. Profitable Restaurant Management (Englewood Cliffs, N. J.: Prentice Hall, 1974 ).

Carl Albers. Food and Beverage Cost Planning and Control Procedures ( East Lansing, Mich.: The Educational Institute of the AHεMA, 1974).

Paul R. Dittmer and Gerald G. Griffin . Principles of Food, Beverage, and Labor Cost Control (Boston: Cahners, 1962).

James Keiser and Elmer Kallio. Controlling and Analyzing Costs in Food Service Operations ( New York: John Wiley and Sons, 1974 ).

Lendal H. Kotschevar. Quantity Food Purchasing, 2nd Ed. (New York: John Wiley and Sons, 1975).

Bruno Maizel. Food and Beverage Purchasing (New York: ITT Educational Services, 1971).

Adeline Wood. Quantity Buying Guides, vols. I and III (New York: Ahrens , 1957).

Bruce H. Axler . Management of Hospitality Operations (Indianapolis: Bobbs-Merrill, 1976).

James Don Edwards and Roger A. Roemmich , "Scientific Inventory Management," Michigan State University Business Topics (Autumn, 1975 ), p. 41.

Chuck Y. Gee , "Effective Purchasing Management," The Cornell HRA Quarterly (November, 1975), p. 52.

Joseph N. Koppel , "The Field Experience in Hospitality Education ," The Journal of Hospitality Education (July, 1976), p. 6.