Chapter 8
Purchasing and Receiving 172
Staff 174
Purchasing 175
Developing Specifications 175
Determining Quality 176
Determining Quantity 177
Selecting Suppliers 180
Ordering 181
Receiving 182
Delivery 182
Checking 183
Documentation 185
Storage 185
Storage Facilities 185
Reducing Theft 186
Inventory 186
Relationships with Suppliers 189
Chapter 9
Food Safety and Sanitation 192
Sources of Foodborne Illness 194
Physical Contaminants 194
Chemical Contaminants 195
Biological Contaminants 196
Preventing Foodborne Illness 199
Employee Practices 199
Food Sources and Storage 203
Equipment, Utensils, and Surfaces 206
Food Handling 208
Government Regulations 211
Federal Agencies 213
State Agencies 213
Local Health Departments 213
HACCP 214
Role of the Manager 215
Regynald Washington—Reaching for
Greatness 217
Part 3
The Lodging Industry
Chapter 10
The World of Lodging 220
Types of Lodging Businesses 221
Full-Service Hotels 222
Limited-Service Properties 228
Conrad Hilton—Biggest Hotel Man
in the World 230
Specialty Accommodations 231
Institutional Housing 233
Location 233
Center City 233
Suburban 233
Highway 234
Airport 234
Resort 234
Ownership and Management 234
Hotel Chains 234
Hotel Management 235
Affiliation 237
Size and Price 238
Room Rates 239
Lodging Market 239
Market Segments 240
Target Market and Guest Mix 242
Functions in Lodging 242
Lodging and Foodservice 242
Lodging Concepts 243
10
Contents