Supplier Management Handbook

James L. Bossert, Editor

Foreword by John O. Brown
Acknowledgments
I Why Procurement Quality
     James L Bossert and Janet R. Raddatz

2 How Do You Appear to Your Supplier?
     James L Bossert

3 Basic Issues: Specifications
     James L Bossert and Janet R. Raddatz

4 Basic Issues: Record Keeping
     James L Bossert

5 Basic Issues: Site Inspection
     James L Bossert

6 Basic Issues: Measurement Assurance
     James L Bossert and Janet R. Raddatz

7 Basic Issues: Supplier Rating
     James L Bossert, Arthur Blank, and Brian Margetson

8 Basic Issues: Communications
     James L Bossert and Janet R. Raddatz

9 Basic Issues: From Ship-to-Stock to Just-in-Time
     Richard J. Laford

10 Basic Issues: Data Evaluation
     James L Bossert and Janet R. Raddatz

11 Supplier Certification
     James L Bossert and John 0. Brown

12 How to Conduct a Supplier Survey
     Vendor-Vendee Technical Committee

13 How to Evaluate a Supplier's Product
     Vendor-Vendee Technical Committee

14 How to Establish Effective Quality
     Control for the Small Supplier
     Vendor-Vendee Technical Committee

15 Procurement Quality in the Food Industry
     Janet R Raddatz

Appendix A  Procurement Quality Definitions

Appendix B  Audit Guidelines

Appendix C  Food Industry Associations

Appendix D  Federal Government Agencies
          Involved with Food Safety

Appendix E  Prior Contributors
Appendix F  Bibliography and Suggested Reading
Index