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Procurement > Chapter 1-4 Questions > Flashcards

Chapter 1-4 Questions Flashcards

1
Q

Which one of the following should the chef consider when planning a menu?
A. restaurant layout and design
B. type of equipment available
C. skill of the employees
D. all of the above

A

D. All of the above

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2
Q

Which one of the following is most likely to reduce your labor costs?
A. increasing the size of your menu
B. purchasing convenience, value-added foods
C. extending your hours of operation
D. all of the above

A

B. Purchasing convenience, value added foods

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3
Q

Which one of the following is an example of misrepresenting product quality on your menu?
A. serving a bowl of soup that is the same size as a cup, yet charging a higher price
B. indicating that an item is fresh when it had been frozen
C. noting that you serve prime rib when in fact you are serving a choice grade of beef
D. serving maple-flavored syrup when you indicate on the menu that it is maple syrup

A

C. Noting that you serve prime rib when in fact you are serving a choice grade of beef

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4
Q

A standard of identity
A. defines what a product must be in order to be called a certain name
B. indicates the minimum amount of a product that must be served to guests
C. indicates the minimum quality of an item that must be served
D. none of the above

A

A. Defines what a product must be in order to be called a certain name

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5
Q

A menu that repeats itself according to a predetermined pattern is referred to as a
A. day part menu
B. cycle menu
C. down-time menu
D. daily menu

A

B. Cycle menu

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6
Q

Another name for a fixed-price menu is
A. bundled menu
B. all-inclusive menu
C. taster menu
D. all of the above

A

D. All of the above

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7
Q

The opposite of a fixed-price menu is the
A. café menu
B. catering menu
C. meal part menu
D. a la carte menu

A

D. A la carte menu

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8
Q

A food item’s “point of origin” is an important menu planning consideration because
A. it can have an impact on the culinary quality of the item
B. you might want to indicate on the menu where the food item comes from C. it may have a significant impact on the item’s taste and texture
D. all of the above

A

D. All of the above

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9
Q

If you note on your menu that your steaks are broiled instead of grilled, it is important to always serve broiled steaks because
A. some guests may have dietary restrictions that forbid grilled foods
B. the taste of the steaks will be different depending on whether they are grilled or broiled
C. the texture and appearance of the steaks will be different depending on whether they are grilled or broiled
D. all of the above

A

D. All of the above

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10
Q

A description of all the product characteristics required to fill certain production and/or service needs is called a
A. product specification
В. order specification
C. price specification
D. cost specification

A

A. Product specification

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11
Q

Which consideration is usually the most important in determining the information to be included on a spec?
A. storage requirements
B. service style
C. time and money available
D. company goals and policies

A

D. Company goals and policies

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12
Q

Who tends to write the specs in most independent operations?
A. company personnel
B. government employees
C. hired experts
D. buyer and seller, working together

A

D. Buyer and seller working together

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13
Q

Specifications that request a quality difficult for suppliers to provide can often add to a product’s
A. value
B. customer satisfaction
C. cost
D. inequality among bidders

A

C. Cost

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14
Q

Writing specifications that are too tight tends to
A. allow a buyer to concentrate on EP prices
B. waste a lot of time, money, and effort
C. result in too many eligible suppliers
D. alienate all suppliers

A

B. Waste a lot of time, money and effort

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15
Q

In order to decide quality standards, hospitality operators must measure the types of quality standards that their
A. customers expect
B. employees expect
C. competitors expect
D. company owners expects

A

A. Customers expect

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16
Q

Who usually specifies the quality levels of fresh produce?
A. buyer
B. receiver
C. supplier
D. owner/manager

A

A. Buyer

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17
Q

Another term for product specification is
A. standard recipe
B. product identification
C. product quality
D. standard identification

A

B. Product identification

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18
Q

Which one of the following is the most critical piece of information to include on the product specification?
A. intended use
B. packaging
C. product size
D. yield

A

A. Intended use

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19
Q

A product specification for hot dogs could include the following information
A. package size
B. type of quality
C. size of the product
D. all of the above

A

D. All of the above

20
Q

One of the advantages of product specifications is
A. someone could take over temporarily the regular buyer’s position
B. they are excellent cost control standards
C. they can be used to control quality
D. all of the above

A

D. All of the above

21
Q

Which one of the following is a typical measure of quality used by foodservice buyers?
A. count
B. intended use
C. type of packaging
D. none of the above

A

D. None of the above

22
Q

Which one of the following is usually not included on a product specification?
A. intended use
B. packer’s brand name
C. cost of the product
D. package size

A

C. Cost of the product

23
Q

A packer’s brand is
A. the best indication of a product’s quality
B. less reliable than the U.S. government grading system
C. a packer’s personal grading system
D. the same as the item’s exact name

A

C. A packers personal grading system

24
Q

Another term for expiration date is
A. sell-by date
B. pull date
C. freshness date
D. all of the above

A

D. All of the above

25
Q

If you want to purchase onions to make fresh onion rings, what type of information should you include on a product specification for onions?
A. purchase price of the onions
B. the vendor that you want to buy from C. the size of the onion
D. none of the above

A

C. The size of the onion

26
Q

Poor packaging materials can
A. seriously harm the quality of the product
В. make it easy for the buyer to identify the product’s quality
C. increase the purchase price of the product
D. none of the above

A

A. Seriously harm the quality of the product

27
Q

The first step in determining the optimal supplier is to
A. develop the hospitality operation’s receiving and storage areas
B. examine suppliers’ product quality, AP price, and services
C. compile a list of possible suppliers
D. consider the best type of procurement policy for the hospitality operation

A

C. Compile a list of possible suppliers

28
Q

Suppliers who offer numerous services and, as a result, have high AP prices, may
A. present opportunity buys
B. balk at bid buying
C. employ cost-plus pricing
D. sell storage to buyers

A

B. Balk at bid buying

29
Q

Which of the following is an example of a socially responsible supplier?
A. exhibits little integrity or overall dependability
B. carries products whose processing causes damage to the environment
C. deals with minority-owned subcontractors
D. buys out an operation’s existing stock so that the operation can begin to use new merchandise immediately

A

C. Deals with minority owned subcontractors

30
Q

The most relevant aspect of purchasing, say, a carpet-cleaning service is to
A. hire only the most reputable service providers.
B. pay the lowest price possible
C. eliminate the need to monitor the actual work
D.get exactly what you want

A

D. Get exactly what you want

31
Q

The most critical attribute a vendor should have is
A. generous credit terms
B. dependability
C. a high minimum order requirement
D. willingness to barter

A

B. Dependability

32
Q

The acronym “DSR” stands for
A. dependability supplier rating
B. delivery and sales responsibility
C. distributor sales rep
D. distribution of sales reports

A

C. Distributor sales rep

33
Q

Another term for one-stop shopping is
A. sole-source procurement
B. prime-vendor procurement
C. single-source procurement
D. all of the above

A

D. All of the above

34
Q

The person who delivers shipments under the standing order procedure is usually referred to as a
A. route salesperson
B. food broker
C. prime vendor
D. one-stop purveyor

A

A. route salesperson

35
Q

An advantage of one-stop shopping is
A. vendors will reduce their AP prices significantly
B. the buyer will obtain several discounts
C. it may reduce the amount of paperwork
D. none of the above

A

C. It may reduce the amount of paperwork

36
Q

Under the cost-plus purchasing arrangement, the purchase price is equal to the purveyor’s cost plus a negotiated markup. The cost used by the purveyor is sometimes referred to as the
A. landed cost
В. prime cost
C. edible-portion cost
D. usable cost

A

A. Landed cost

37
Q

A contract that covers the price each restaurant in a large multi-unit restaurant corporation will pay, with the purveyor ensuring that all company restaurants will be able to purchase the product at their locations, is referred to as a
A. regional contract
B. reciprocal buying agreement
C. socially responsible contract
D. national contract

A

D. National contract

38
Q

Operators must strive to find some kind of tradeoff between investing in inventory and
A. maintaining quality
B. obtaining the lowest possible EP cost
C. maintaining the operation’s competitive position
D. running out of product

A

D. Running out of product

39
Q

The practice of shopping entirely on the basis of AP price can be successful if
A. inflation is low
В. buyers can get one supplier to quote acceptable AP prices
C. buyers know exactly what they want in terms of quality and supplier services
D. price does not follow quality

A

C. Buyers know exactly what they want in terms of quality and supplier services

40
Q

When seeking a lower AP price, a buyer’s emphasis should be on
A. increasing overall value
B. obtaining favorable supplier services
C. ensuring that a purchased product fulfills its intended use most of the time D. decreasing “line-item purchasing”

A

A. Increasing overall value

41
Q

A receiving clerk who accepts 20 pounds of fresh lobster when 21 pounds were ordered is giving the supplier a
A. shrink allowance
B. backhaul credit
C. blind receiving credit
D. net weight consideration

A

A. Shrink allowance

42
Q

Another term for storage cost is
A. ordering cost
B. delivery cost
C. servable cost
D. carrying cost

A

D. Carrying cost

43
Q

Which one of the following can cause food product waste in the restaurant operation?
A. production
B. unanticipated mistakes
C. style of service
D. all of the above

A

D. All of the above

44
Q

The most accurate method of determining a product’s edible yield percentage is:
A. use the vendor’s estimate of yield
B. conduct your own yield tests
С.. use the average yield percentage that similar restaurants use
D. take the yield estimates from as many purveyors as possible, calculate the average, and use this average to guide your purchasing decisions

A

B. Conduct your own yield tests

45
Q

Another term for menu mix percentage is:
A. popularity index
В. par stock
C. sales forecasting
D. menu pricing

A

A. Popularity index

Procurement (5 decks)

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