Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers—rather than taking a strict win/lose pricing strategy.  Offering a global vision, it includes specialty foods, such as organic, Kosher and Halal foods, and devotes entire chapters to evaluation, international purchasing, and procurement for hotels.   Students are directed to additional on-line resources through in-text features and mini case projects provide ample opportunity to apply concepts in individual and group settings.