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Flashcards in procurement1 Deck (33):
1

systemic exchange between seller and buyer to obtain goods/services, includes determining types products needed, making purchase, receiving/storing shipment, administering purchase contracts

procurement

2

activity concerned with acquisition of products, food and nonfood

purchasing

3

purchaser's responsibilities?

assure products/services available when needed, keep supplier relationships good, using purchasing practices that yield best value, develop policies/procedures

4

skillls of purchasing managers?

interpersonal, customer focus, decision making, negotiation, analytical, managing change, conflict resolution, prob solve, influence/persuasion, computer literacy

5

this type of purchasing department expects manager to manage expenses while creating profit, assigned both revenue and expense responsibilities

profit centre

6

purchasing department expect manager manage expenses but not gen. profit

cost centre

7

examples of cost centre?

school, hospital

8

medium thru which transfer of ownership of product occurs from producer to consumer

market

9

food processing and distribution system beginning with grower of raw products, ending at consumption

marketing channel

10

examples of wholesalers/brokers?

Costco, superstore

11

examples when distributors not needed?

manufacturer rep instead, like President's Choice

12

examples of suppliers?

SYSCO

13

what are trends influencing purchasing decisions?

continuous quality improvement, technology, distributors changing product line, increased use of prepared food (reverse now), local and sustainable, tapas

14

what does Canadian federal or provincial inspection stamp signify?

doesn't mean the product is Canadian, just mean it has been inspected and approved at Canadian plant

15

product selection techniques?

value analysis, make or buy

16

what is value analysis?

methodical investigation of all comps of an existing product or service w/ the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service

17

___ relates to intended use of product or service

quality

18

example of value analysis?

broccoli: look at product itself, reduce cost, maintain intended use (know other forms of product and compare)

19

value analysis testing of food products?

canned food test to ensure best net weight obtained after liquid is drained (count, uniformity, quality), fruit veg test to ensure best wt/count received for money

20

what is make or buy?

raw ingredients, purchase some ingredients then assemble, or purchase complete item?

21

decision factors for make or buy?

quality, quantity, service, equipment, labour, time, inventory (storage space), cost

22

detailed description of product or statment understood by buyers/suppliers of required quality of products including allowable limits of tolerance

specifications

23

types of specs?

technical, approved brand, performance

24

what are technical specs?

indicates quality by objective and impartial test results, food products purchased by onsite ops, GRADED foods for which standards exist, equipment measured by gauges, cleaning agents measured by chem tests

25

what are approved brand?

indicates quality by specifying brand name/label; like Heinz, Pepsi (brand name, brand loyalty)

26

approved brand specs used by:

smaller op where chef is responsible for purchasing

27

what is performance spec?

indicates quality by functioning characteristics of product (equipment, disposable paper/plastic, detergents)

28

example of performance specs for kitchen scale?

min/max tolerable weight

29

ex. of performance specs for dishwasher?

# dishes to be washed per minute

30

specs need to be:

concise, realistic, easy to understnad

31

specs need include:

name of product, grade/brand, capacity of container, unit on which price is quoted, count per container/approx. # per pound

32

specs for frozen foods:

temp rqt, packaging

33

specs for meat:

grade, weight