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Purchasing
Inventory and Purchasing
| Question | Answer |
|---|---|
| One problem with the par stock approach is that | It does not greatly consider food costs or the costs of ordering |
| Forecasting the amount of product to order based on the item’s consumed portion size and the item’s sale volume is | Customer Count Forecast |
| An accepted step in the par stock approach is to | Accept the selected supplier’s ordering process and delivery schedules |
| Including cost limits in purchase specifications is the result of | Budgetary constraints |
| The most influential factor in determining quality standards is | Being aware of the product’s intended use |
| The products and services purchased are primarily dependent on | The overall concept of the operation |
| Nonperishable products are items that | Do not support the growth of bacteria |
| A purchaser should conduct an evaluation of an operation's requirements by | Talking and working directly with managers who use the purchased items |
| After completing the needs assessment, the purchaser should get together with the managers and | Write product specifications for all products identified in the assessment |
| Conceptual purchasing skills would include the following items | Forecasting sales and organizing the purchasing function |
| Customer count histories, popularity index of items are all characteristic of what purchasing objective? | Obtaining the lowest possible edible portion price |
| The entire process by which products and services are selected based upon quality and cost is | Procurement |
| Choosing vendors who provide the best combination of price and service for an operator’s needs is one way to | Maintain an operation’s competitive position |
| Education, work experience, integrity and honesty refer to | Other qualities purchasers need to succeed |
| Which is typically a purchaser’s job responsibility? | Negotiate contracts |
| A real product count of the actual amount of inventory on hand is an example of a(n) | Periodic inventory system |
| Product perishability, intended use, and transportation methods must all be considered when determining the products | Packaging |
| The market form is an indication of how | An item is processed prior to being packaged |
| The required characteristics of a particular product or service are known as | Product specifications |
| The most important characteristic to consider when specifying quality standards is | Intended use of product |
| One of the advantages of purchasing value added products is | Space savings |
| To calculate expected usage, you need to use | Historical usage as the starting point |
| A customer count forecast can be calculated by using what formula? | Customer count last period + (Customer count last period x % increase expected) |
| Customer count forecasts | Can use either expected decreases or increases in historical counts |
| Knowing product usage, inventory costs, and food costs will help to determine | Optimal inventory amount |
| What is the most important inclusion in storage regulation? | Who can enter and remove items from storage area |
| The main functions of receiving are | Checking and either accepting or refusing deliveries |
| The procurement process is not complete until all of the products have been | Received, stored and issued to internal staff |
| A food buyer would typically report to whom in a large chain operation? | The purchasing director or V.P. |
| Linen and uniform rental, music services, and parking services are an example of what service category? | Support services |
| The best explanation of a perpetual inventory system is one that | Continuously records all inventory transactions |
| Purchasers tend to seek suppliers who offer what qualities in payment history? | Superior terms of credit. |
| What is a good method of viewing potential suppliers for business? | Network with other within the foodservice industry |
| A problem with the par stock approach when handling cost is that | It does not correspond with food cost or cost of ordering for supplies |
| By using determination of portion factor or portion divider to calculate items needed for sales volume follow the step in which process | Levinson Method |
| What is the par stock approach used for? | purchaser estimates the quantity amount of particular items in high demands for the monthly delivery |
| Budgetary constraints in purchase specifications refer to what? | Cost limits |
| Overall direction of market attention is considered what? | Consumer trend |
| Major factor to deciding quality standards of an items is | Having knowledge of products intended use |
| What does your products and services depend on in order to function properly and avoid waste | The overall understanding of operations |
| It is important for the manager to know the skill level of all jobs of the operation because | Certain job require higher skill set individuals to operate those position |
| Perishable products include | Meat. fish, poultry, and alcohol beverages |
| What is considered a nonperishable product | A product that has a very long shelf life |
| How do you tell the needs and wants of an operations? | Take an assessment of goods and services that are needed for the operation |
| The best way for an purchasers to evaluate an facilities operation requirements is by | Speaking and working with the managers to find out what purchased items they use |
| What should the purchaser and manager do after they complete the need assessment? | Go through and note all the products on the needs assessment and their specification |
| A purchaser Technical Skills include | costing a recipe and calculating order amounts |
| Predicting sales and organizing the function of purchases is park of what kind of skill | Conceptual purchasing skill |
| Records of customer purchase orders and popular items purchased are aspects of which purchasing objective | Maintaining adequate supplies that are in demand of the consumers wants and needs |
| When a facilities funds are limited on what funds can be put towards than the results affect which objective purchases | It minimizes the facilities ability to invest |
| Acquiring products and services of good quality at reasonable prices is referred to | Purchasing |
| Choosing of certain products and services base off of their quality and cost is referred to? | Product selection |
| When talking about an items true cost you are referring to the items | Edible portion price |
| In order to stay competitive with other facilities the operator must | Find vendors who combined great price and services as well as meet their operations needs |
| Purchaser need certain qualities in order to succeed in this business, those qualities are | Educations, work experience, integrity and good referrals |
| Records of items input and output from inventory is contently updated in the transaction due to | Perpetual inventory system |
| A count of actual items in a inventory is an example of what process? | Periodic inventory system |
| Products packaging is based off of two things | Products perishability and what method it needs in order to transport the items |
| The market form refers to | When items are processed prior to being packaged |
| An important factor when considering the qualities of a specific items is the | Intended use of that specific product |
| An advantage of value-added products is | Space saving |
| By adding a special or signature dish to a menu it enhances the customers experience due to what process | Making the dish from scratch |
| In order to meet expected sales levels purchasers use what method in order to foresee the amount of inventory that should be stocked | Percentage of sales volumes |
| What is the most important factor when dealing with storage area regulation? | Who is allowed to enter and remove items from storage areas |
| A major function of receiving deliveries is | Checking the products to see whether or not you conditions of items are acceptable or need to be sent back |
| How do you know when a procurement process has been completed | When the items have been received, stored and issued to internal staff |
| Do ordering procedures vary due to the size of the operation. Yes or Not? | Yes |
| In a large operation the food buyer reports to what chain in command? | The purchasing director or V.P |
| What items fall under Support Services? | Linen, uniform rentals, music services, and parking services |
| When a system continuously records all inventory transactions it is called | Perpetual Inventory System |
Created by:
kalimu12
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