| View |
Chapter 1 |
Introduction to Stores and Purchase Management |
19.34 |
Prof. Robin Britto |
| View |
Chapter 2 |
Importance Of Purchasing And Storage |
26.09 |
Prof. Robin Britto |
| View |
Chapter 3 |
Selection Of Suppliers And Finalization Of Purchase Orders |
23.11 |
Prof. Robin Britto |
| View |
Chapter 4 |
The Importance Of Purchase Orders |
17.38 |
Prof. Robin Britto |
| View |
Chapter 5 |
The Stores Receiving Procedures |
27.08 |
Prof. Robin Britto |
| View |
Chapter 6 |
Purchase And Storage Of Hotel Equipment |
22.17 |
Prof. Robin Britto |
| View |
Chapter 7 |
Purchase And Storage Of Housekeeping Materials |
18.35 |
Prof. Robin Britto |
| View |
Chapter 8 |
Purchase And Storage Of Non- Perishable Raw Materials |
18.08 |
Prof. Robin Britto |
| View |
Chapter 9 |
Purchase And Storage Of Perishable Food Items |
21.06 |
Prof. Robin Britto |
| View |
Chapter 10 |
Purchase And Storage Of Materials On Cruise Liners |
17.58 |
Prof. Robin Britto |
| View |
Chapter 11 |
Purchase And Storage Of Materials For Airline Catering |
21.11 |
Prof. Robin Britto |
| View |
Chapter 12 |
Regulatory Agencies Controlling Hospitality Purchases |
25.31 |
Prof. Robin Britto |
| View |
Chapter 13 |
Stores Issuing Procedures |
22.51 |
Prof. Robin Britto |
| View |
Chapter 14 |
Importance Of Inventory |
33.31 |
Prof. Robin Britto |
| View |
Chapter 15 |
Importance Of Supply Chain Management In Hospitality |
19.51 |
Prof. Robin Britto |
