Chapter 1-4 True False Questions

Question 1

Before you buy anything you have to know what you’re planning to sell.

Answer 1

True

Question 2

What you sell has to be consistent with the cooking philosophy of you and your staff.

Answer 2

False

Question 3

Restaurant menus can describe an item with a specific point of origin (e.g. Chilean Sea Bass) so long as the product served is from that point of origin more than 70% of the time.

Answer 3

False

Question 4

Storage has a major impact on what a foodservice operation sells.

Answer 4

True

Question 5

There are only two or three types of menus used in the majority of today’s foodservice operations.

Answer 5

False

Question 6

If you serve many seasonal products on your menu, at times you may have to pay a premium price to purchase them.

Answer 6

True

Question 7

Recipes should be standardized after the purchase order is placed to ensure that the menu aligns with what will be available for production.

Answer 7

False

Question 8

A standardized recipe refers to any recipe that has been tested by the chef, even those kept in private files.

Answer 8

False

Question 9

A spec is basically the same thing as a product specification or product identification.

Answer 9

True

Question 10

A spec should include product information that can be verified upon delivery.

Answer 10

True

Question 11

Good specifications typically include only three things: the product’s intended use, exact name, and product quality.

Answer 11

False

Question 12

If someone in a foodservice operation doesn’t prepare product specifications, purveyors will often refuse to fill the order.

Answer 12

False

Question 13

Quality is not the same as wholesomeness.

Answer 13

True

Question 14

An F & B buyer should never communicate desired product quality to purveyors by using brand names.

Answer 14

False

Question 15

A product specification normally does not include details about bidding procedures or the expected qualifications and capabilities of purveyors. These items are found only on a Supplier Selection Criteria List.

Answer 15

False

Question 16

An acceptable product specification must include all of the following characteristics: product’s intended use, exact name, product quality, product size, yield, packaging, preservation and/or processing method, point of origin, product color, ripeness, product form, expiration date, approved substitutes, and other information.

Answer 16

False

Question 17

Competitive bid buying is not always cost-effective for restaurants.

Answer 17

True

Question 18

If a mistake is made during the competitive bid buying process, restaurants can break the contract upon paying a nominal fee.

Answer 18

False

Question 19

Because purchasing food is basically the same regardless of the operation, vendor selection in chain or franchise restaurants is quite similar to that of independent ones.

Answer 19

False

Question 20

References can reveal how fair, honest, timely, and responsive vendors are.

Answer 20

True

Question 21

Large purveyors are just as interested in small businesses as large ones, because all customers add to overall volume of sales and revenue.

Answer 21

False

Question 22

How close a vendor is to a restaurant can be an important consideration in purchasing.

Answer 22

True

Question 23

Will-call buying refers to an arrangement where buyers, giving little notice, can order large amounts of product from vendors.

Answer 23

False

Question 24

When F&B buyers need extra storage for products they want to purchase in bulk, purveyors may help the operation obtain it.

Answer 24

True

Question 25

AP price and EP cost are kitchen terms which refer to the same thing.

Answer 25

False

Question 26

Products given free of charge by vendors to F&B buyers should always be refused.

Answer 26

False

Question 27

Perceived value is directly related to product cost.

Answer 27

False

Question 28

Cost-plus purchasing describes a contract where buyers set a maximum price per unit in advance for an agreed time period to protect themselves from variations in a product’s price.

Answer 28

False

Question 29

Vendor selection is much more difficult if you are part of a national chain restaurant company.

Answer 29

False

Question 30

The EP cost of a food item is usually much higher than its AP price.

Answer 30

True

Question 31

Value is directly related to the EP cost a buyer pays for a product.

Answer 31

False

Question 32

One of the disadvantages of over-ordering is that it can decrease how much cash the operation has on hand.

Answer 32

True

Question 33

A shrink allowance is the amount a buyer will allow the chef to trim a product in order to prepare a standard-sized serving.

Answer 33

False

Question 34

The most accurate method of determining the edible yield percentage is to conduct your own yield tests.

Answer 34

True

Question 35

EP weight refers to the expected purchase weight - that is, how much of a given product an F&B buyer plans to purchase based on existing inventory.

Answer 35

False

Question 36

Under-ordering can keep more cash on hand for the operation, but often increases carrying costs when items run out and guests become dissatisfied.

Answer 36

True

Question 37

To determine an acceptable order size for a certain product, first an operation must forecast the average amount of the item used between deliveries. This is done by dividing the total amount of the item used over a long time period by the number of deliveries during that time.

Answer 37

False

Question 38

There are many causes of product loss, including mise en place.

Answer 38

True

Question 39

EP weight is calculated by multiplying a product’s yield percentage by the expected number of portions to be served in a given time period.

Answer 39

False

Question 40

Stockout costs are those costs, such as irritating guests, associated with being unable to serve a product because you ran out of it during the shift.

Answer 40

True