Food Purchasing And Recieving Control Chapter 4 Flashcards
(39 cards)
What are standing orders?
Arrangements made by stewards with purveyors for delivery of goods without specific orders.
These typically take one of two forms.
How do stewards determine the proper order quantity for perishables?
By subtracting the amount on hand from the par figure.
This amount is then written in the ‘To Order’ column.
What is par stock?
The maximum quantity of a given item that should be on hand after the most recent order has been received.
What are the risks associated with holding nonperishable foods?
Cash tied up in storage, risk of theft, and requirement for additional storage space.
What are the two basic methods for maintaining inventories of nonperishables?
- Periodic order method
- Perpetual inventory method
What is the periodic order method?
A method where stewards establish regular dates for ordering nonperishable items.
What are the advantages of a purchase order?
- Written verification of quoted price
- Written verification of quantity ordered
- Written verification of receipt of goods
- Written special instructions to the receiving clerk
- Written verification of conformance to product specification
- Written authorization to prepare vendor invoice for payment
What is the role of a steward in managing perishables?
To take daily inventory, ensure use of existing stock before ordering more, and determine total quantities needed.
What is a reorder point?
The number of units to which the supply on hand should decrease before additional orders are placed.
What is a perpetual inventory card?
A record kept in a location separate from the storeroom, used to track quantities purchased and issued.
What are the primary purposes of the perpetual inventory method?
- Ensure sufficient quantities purchased to meet anticipated needs
- Provide effective control over stored items
What is the control process in purchasing?
- Establish standards and procedures
- Train employees to follow standards
- Monitor employee output
- Take remedial action as needed
How are perishables and nonperishables defined?
- Perishables: Fresh foods with a short useful life
- Nonperishables: Foods with longer shelf lives, stored at room temperature
What is the recommended approach for purchasing perishables?
Purchase for immediate use to ensure quality.
What types of foods are considered nonperishables?
- Salt
- Sugar
- Canned fruits and vegetables
- Spices
- Flavorings
What is a hybrid method in inventory management?
A combination of different inventory systems tailored to unique operational needs.
What is the significance of the physical inventory in the purchasing routine?
It accounts for what is on hand and acts as a guide for reordering.
What is the importance of establishing quantity standards in purchasing?
To ensure that purchased quantities will be needed immediately or in the near future.
What is the first step in the control process for purchasing?
Establishing standards and standard procedures.
What is the first step in the sequence of operation for foodservice establishments?
Purchasing
What can happen if a purchasing steward orders more of an item than needed?
Excess supplies that go bad before they can be used
What is the sequence of operation for foodservice establishments? List all steps.
- Purchasing
- Receiving
- Storing
- Issuing
- Producing
- Selling and serving
True or False: Geographic location determines whether foods are considered perishable or nonperishable.
True
What are standard purchase specifications?
Carefully written descriptions of food quality based on grading standards
