Chapter 5 Flashcards by Amanda Curti

Identification, acquisition, access, positioning, and management of resources for an organization is _____

supply management

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The first functional subsystem of the transformation element is ______

Procurement

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Activity concerned with the acquisition of products is _____

purchasing

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interpersonal communication
customer focus
ability to make decisions
negotiation
analytical ability
managing change
conflict resolution
problem solving
influence and persuasion
and computer literacy are all skills needed of \_\_\_\_\_\_\_\_

purchasing executives

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Department that generates revenues greater than its expenses and creates profit for the organization is ______

Profit center

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Department that has expenses but does not generate profits to cover those expenses is the ______

cost center

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What is the medium through whig a change in ownership moves commodities from producer to consumer?

Market

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Someone who produces raw food to sell is a _____

producer

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organization that takes raw food items and transforms them into packaged products for sale to consumers or food service operations is ________

processor

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wholesaler responsible for transferring products from the processor or manufacturer to the supplier is the _______

Distributor

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distributor that purchases from various manufacturers or processors, provides storage, sells, and delivers products to suppliers is a ________

wholesaler

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What wholesaler generally carries large amounts of stock, permuting the buyer to purchase everything from frozen and canned products to kitchen equipment?

full or broad line wholesalers

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What wholesaler deals in a particular product category, such as meat, produce, daily, paper or detergent?

Specialty wholesalers

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Who purchases and provides movement specialists whose customers are restaurant chains that purchase food directly from processors and hire a distributor to deliver products?

Special breed distributors

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Companies such as ams club and costco carry food products in household sizes. What are these called?

wholesale club or supermarket

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Independent sales and marketing representative who contracts with manufacturers, processors, or prime-source producers to sell and conduct local marketing programs with wholesalers suppliers, or foodservice operations is a _____

Broker

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Distributor who represents a manufacturing company and informs suppliers of products by this manufacturer is the _____

manufacturer’s representative

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organization that offers products for sale is

supplier

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single source supplier is also known as a

prime vendor

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The origin of he products, the type of packaging, the composition of the products, and waste generated are components of

sustainability in purchasing

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What is an integrated system of plant and animal production practices that will satisfy human food and fiber needs, enhance environmental quality, promote efficient use of nonrenewable resources, sustain the economic viability of farm operations, and enhance the quality of life for farmers and society?

sustainable agriculture

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______ foods must be grown/raised in an organic production process on farms that are inspected by gov certifying agencies; all products must be tracked from production through sale to the consumer.

organic

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______ foods are at least 95% organic and may carry the USDA-certified organic seal, or state certification from state departments of agriculture

certified organic

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What are foods that may or may not be sustainability or organically grown and are grown within a specified distance of the consumer?

locally grown foods

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guidelines of milk or dairy products

pg 97

What is a measure of ones impact on the environment based on the amount of greenhouse gases generated?

carbon footprint

Federal standards that identify what a given food product contains is the

standards of identity

Federal standards for product quality attributes such as tenderness, color, and freedom from defects is the

standards of quality

exposure of foods to gamma rays or radiant energy to reduce harmful bacteria is

irradiation

What tells the packer how full a container must be to avoid the charge of deception?

standards of fill

genetically engineered foods aka

genetically modified organisms (commonly referred to)

Food whose genetic structure has been altered by adding or eliminating genes to enhance qualities of the product is ______

Genetically engineered foods

What is the public health agency in the USDA responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products are safe, wholesome, and correctly labeled and packaged as required by the federal meat inspection act

Food Safety and Inspection Service FSIS

for nutrition labeling

pgs 100-101

Methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service is

Value analysis

What is the result of the relationship between the price paid for a particular item and its utility in the function it fulfills?

value

1. oridyce the item completely, starting with basic raw ingredients 2. puchase some of the ingredients preprepared and assemble them 3. purchase the item i its final form from a wholesaler are the three basic choices for production of a menu item in the

make-or-buy decisions

statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance is

specification

Specification that indicates quality by objective and impartial test results is

technical specification

specification that indicates quality by specifying a brand name or label is

approved brand specification

specification that indicates quality by functioning characteristics of the product is

performance specification

Specific information that includes type or style, pack, syrup density, size, and specific gravity is for

canned goods

Specific information that includes age, exact cutting instructions, weight tolerance limit, composition, condition upon receipt of product, fact content, cut of meat to be used, and market class is for

meat and meat products

Specific information for Variety, weight, degree of ripeness or maturity, quality tolerance limit, geographical origin is for

Fresh fruits and vegetables

Specific information for temperature during delivery and upon receipt, variety, sugar ratio is for

frozen food

Specific information for temperature during delivery and upon receipt, milk fat content milk solids, bacteria content is for

dairy products

What are beef U.S. Prime, U.S. Choice, U.S. select, U.S. standard, U.S. commercial, U.S. Utility, U.S. Cuttler, and U.S. canner?

USDA quality grades

Form of religious-relatied slaughter to muslims is Halal, aka

permissible

Unlawful or prohibited food to muslims is referred to as

haram pg 110

What process constitutes the only means of acquiring firsthand information about drained weight, appearance, texture, flavor, or any scoring factors of particular interest to the buyer?

can cutting

orderign in which price quotations are given and orders are made by telephone or personally with a salesperson is

informal purchasing

Tax supported institutions usually are required to use competitive bidding, which is optional for private institutions and commercial foodservice's, when buying for a single independent unit, department within organization, several departments of an organization or group is

formal purchasing

Buyer decides which supplier will be chosen for the order based on bids submitted from the seller is

bid buying

A price quotation from seller is a

bid

What bid is often used for perishable products that last only a few days?

daily bid

What bid has each supplier bidding on each product on the buyers list, and the one offering the lowest price receives it

Line-item bidding

What bid is often referred to as the bottom line approach, requires suppliers to bid the best price on a complete list of items?

All-or-nothing bidding

Buyers authority to act for the organization, the obligation each owes the other, and the extent to which each may be held liable for the other's actions is

Law of agency

Individual who has been authorized to act on behalf of another party is an

agent

This party is known as the

principal

the business relationship between the agent and the principle is the

agency

Gurarntee by the supplier that an item will perform in a specified way is the

law of warranty

signed agreement between two or more parties related to the purchase of a product or service is

law of contract

express warranty, implied warranty of merchantability, and implied warranty of fitness for a particulate purpose make up the

law of warranty

The offer, the acceptance, the consideration, the competent parties and legality make up the

law of contract

Document prepared by the supplier that includes product name, quantity, and price is the

invoice

from used by foodservice manager to request items from purchasing manager or department is

requisition

Document completed by the buyer and given to the supplier listing items to be purchased is the

purchase order

F.O.B.

Free on board

Buyer selects freight company, pays freight charges, and owns product during transit

F.O.B. origin

Buyer pays freight charges, but seller owns product during transit

F.O.B. destination

Activity for ensuring that products delivered by suppliers are those that were ordered is

receiving

Invoice receiving, blind receiving, and electronic receiving are three _____ methods used in foodservice operations

receiving

Holding of products under proper conditions to ensure quality until time of use

Storage

premeditated burgalry

theft

inventory shrinkage

pilferage

Periodic actual counting an recording of products in stock in all storage areas is

physical inventory

Purchases and issues continuously are recorded for each product in storage, making the balance in stock available at all times

perpetual inventory

Systems for uniquely identifying products that consist of a rectangular box with vertical lines of various widths

Universal Product Code UPC

The effort, time, and money for inventory control shouldn't be allocated among products according to their value is

ABC inventory method

FIFO

first in first out

LIFO

last in last out

Principles of conduct governing an individual or business

ethics

set of rules for standards of professional practice or behavior established by a group

code of ethics

Chapter 5 Flashcards

(84 cards)