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CDR Domain 4 > Topic B: Procurement, Receiving, and Inventory Management > Flashcards

Topic B: Procurement, Receiving, and Inventory Management Flashcards

1
Q

____________ involves receiving, purchasing, inventory control, and storage

A

Procurement

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2
Q

_____________ uses the same process as _____________ but scores the bidders based on established criteria

A

informal procurement processes; formal procurement processes

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3
Q

_____________ is a type of formal procurement that uses an invitation to bis

A

competitive sealed bidding

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4
Q

_____________ is a type of formal procurement process that uses a request for proposal

A

competitive negotiation

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5
Q

The steps for informal procurement processes are:

  2. Identity sources eligible, able, and willing to provide products
  3. Contact sources
  4. Evaluate bidders response
  5. Determine the most responsive and responsible bidder at the lowest price
A

Develop specification in writing

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6
Q

The steps for informal procurement processes are:

  1. Develop specification in writing
  3. Contact sources
  4. Evaluate bidders response
  5. Determine the most responsive and responsible bidder at the lowest price
A

Identify sources eligible, able, and willing to provide products

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7
Q

The steps for informal procurement processes are:

  1. Develop specification in writing
  2. Identity sources eligible, able, and willing to provide products
  5. Determine the most responsive and responsible bidder at the lowest price
A
  1. Contact sources

4. evaluate bidders response

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8
Q

A ___________ is an independent sales representative who contracts with certain manufacturers, processors, and prime source producers to arrange transactions between the two parties

A

Broke

Does not keep inventory

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9
Q

A __________________ sells the manufacturer’s products to wholesale and retail customers

A

Manufacturers representative

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10
Q

_________________ should be developed to ensure consistency of price, product quality, operational function, and fit for purpose

A

Specifications

are provided to potential bidders and a contract is agreed upon with those specifications

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11
Q

_________________ is when food service operations create collective buying power to purchase more products at a lower price

A

Group purchasing

aka Group Purchasing Organizations (GPOs)

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12
Q

A __________________ is a pricing contract that a supplier offerings to a business on products they frequently buy

A

prime vendor agreement

Used when a single vendor provides a customer with a majority of purchases

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13
Q

A _________________ is generally used by the food service manager to request items from the purchasing manager

A

requisition form

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14
Q

__________________ is a receiving method in which you give the receiving clerk and invoice or a purchase order that lists the items but not the quantity, weight, or price

A

Blind check receiving method

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15
Q

__________________ means that the liability and title possessions of the items ordered shift to the customer when the shipment leaves the point of origin

A

Free on Board

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16
Q

__________________ is a type of inventory system that takes into account the relative importance of inventory items based on their activity level

A

ABC inventory classification system

Looks at what percent of inventory an item contributes along with how much it contributes to the annual total of purchases

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17
Q

______________ is a type of item in the ABC inventory classification system that makes up 10-20% of the total number of items kept in inventory but makes up __% to __% of total value purchases

A

A items

60%-80%

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18
Q

______________ is a type of item in the ABC inventory classification system that makes up 50% to 60% of total inventory but makes up __% to __% of total purchases

A

C items

5% to 10%

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19
Q

_____________ is a type of inventory in which a running balance of inventory is kept on hand

A

Perpetual inventory

Records for each product are maintained with the date that the items were receiving, the date the items were removed, the reorder point, purchase unit size, and par stock all in one place

Time consuming

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20
Q

_____________ is a type of inventory which is completed one a month with physical counts recorded on a spreadsheet including the product name, unit size, count, and total value

A

Physical inventory

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21
Q

_____________ is how many times a month inventory is transformed into revenue

A

Inventory turn over

also tells you how many weeks supply you typically have at a time

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22
Q

A ____ turn over rate would be one greater than _________ and it means that there’s typically a large portion of money in inventory which increases storage space requirements, energy requirements, capital cots, and spoilage

A

low; 2 weeks

23
Q

A ____ turnover rate of less than ________ might indicate pilfering or that standardized recipes are not being used

A

High; 1 week

24
Q

Inventory turn over formula

A

inventory turn over= food cost / average food inventory

25
Q

____________ is the minimum amount of supply require in store

A

Par stock (aka safety stock)

26
Q

The safety stock of an item can be calculated using the _____________ which is the optimum quantity of an item to be purchased each time to minimize the cost of ordering and carrying an item in inventory

A

economic order quantity

27
Q

_____________ is the average cost of carrying the average quantity in inventory

A

holding cost

28
Q

the total cost of an item is the sum of its ___________, ___________, and ___________

A

ordering cost
holding cost
purchase cost

29
Q

In ________________ you always order X number of days before reaching your safety stock number rather than waiting until you reach your safety stock number

A

Fixed order quantity inventory systems

30
Q

In ________________, inventory is brought up to par level each time an order is placed regardless of how much is on hand

A

Par stock ordering

This system allows stock to dip below par level

31
Q

In ________________ the stock is depleted to safety level before an order is placed

A

Minimum maximum stock method

The number of units ordered will be the same each time

32
Q

In ________________ items are purchased as needed for immediate production and consumption without storing or recording in inventory

A

Just in time purchasing

33
Q

In general, cold foods should be received at ____ or colder

A

41F

34
Q

In general, frozen foods should be received at ___ or lower

A

0F

35
Q

In general, hot foods should be received at ___ or higher

A

135F

36
Q

Live shellfish, shucked shellfish, milk and milk products, egg and egg products should be received at ____ or lower

A

45F

37
Q

RTE TCS foods should be marked with use by date if they are going to be held for _____

A

at least 24 hours

38
Q

TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:

1.

  1. seafood
  2. whole beef and pork
  3. ground meat and fish
  4. poultry (whole and ground
A
  1. RTE Food
39
Q

TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:

  1. RTE food
  3. whole beef and pork
  4. ground meat and fish
  5. poultry (whole and ground
A

seafood

40
Q

TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:

  1. RTE food
  2. seafood
    3.
  3. ground meat and fish
  4. poultry (whole and ground
A
  1. whole beef and pork
41
Q

TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:

  1. RTE food
  2. seafood
  3. whole beef and pork
  5. poultry (whole and ground)
A

ground meat and fish

42
Q

Shelves should be at least _____ of the floor with space in between the all and the back of the shelf

A

6 inches

43
Q

____________ bioterrorism agents are easily transmissible from person to person or easily disseminated, have high mortality rates, have the potential for public panic and social disruption, and require special actions for public health preparedness

A

Category A

Highest priority agents. Include anthrax, botulism, plague, smallpox, tularemia, and viral hemorrhagic fevers

44
Q

_____________ bioterrorism agents are moderately easy to disseminate, have moderate mortality rates, require enhanced disease surveillance and specific enhancements in the CDC’s diagnostic capacity

A

Category B

Second highest priority agents. Include Salmonella, E. coli, shigella, cholera, cryptosporidium parvum, staphylococcal enterotoxin B, typhus fever, and viruses that cause encephalitis

45
Q

Refrigerators will keep food safe for about _____ with the door shut during a power outage

A

4 hours

46
Q

Freezers will hold temperature for _____ when full or _____ when half full with the door shut during power outages

A

48; 24

47
Q

When choosing what to discard and what to keep after power outages, most products should be discarded if they have been held above _____ for over ____

A

40F, 2 hours

exceptions- hard cheeses, processed cheese, butter, margarine, fruit juices, canned fruits, uncut fresh fruits, dried fruits, condiments, vinegar based dressing, bakery items, fresh mushrooms, herbs and spices, raw veggies

48
Q

The 4 different types of food service systems are:

A

Conventional
Ready prepared
Commissary
Assembly/Serve

49
Q

In a ________________ food service system, food is purchased, transformed into the final product for service, and held at serving temperature until actually served all in the same facility

A

Conventional

Advantages- high food quality, flexibility in the foods that can be produced
Disadvantages- less time flexibility, more labor, workload is unevenly distributed, workload is limited to the length of time hot food can be held

50
Q

In a ________________ food service production system, the food is prepared in a large central kitchen and then delivered in bulk for final production and service

A

commissary

Ideal for serving large volumes of food

Advantages- cost savings, limited workload variability, uniform products across service locations, no cooking during meal time
Disadvantages- food safety concerns, quality concerns during holding and transporting, requires reliable transportation and large production kitchen

51
Q

In ________________ food production system food is prepared, chilled/frozen, and then heated back up for service all in the same location

A

Ready-prepared

Advantages- ability to prepare food in bulk or individual portions, more even workload, supports increased variety
Disadvantages- large equipment requirements, not all foods freeze or chill well, quality concerns

52
Q

In a ________________ food production system, prepared food that requires minimal assembly or cooking prior to service is purchased. Food is held chilled or frozen before being assembled or heated for service.

A

Assembly/Serve

Advantages*- reduced labor and skill, food is purchased prepared, requires minimal equipment
Disadvantages- limited menu, higher food cost, quality is not always the same as fresh

*advantages are only really seen in small food service operations- the higher cost from purchasing prepared food items versus equipment investment isn’t offset with large foodservice operations

53
Q

In a ________________ prepared food is portioned and assembled for meals at a central location and the completed orders are then transported to customers.

A

Centralized delivery system

Seen in fast food, hospitals, long term care facilities. Food is transported plated or basically ready to plate

54
Q

In a ________________ there is a main kitchen in which bulk quantities of food are prepared and then transported to the satellite locations. Staff at the satellite locations reheat, portion, and assemble the meals.

A

decentralized delivery system

Used when there’s a large distance between the kitchen and the consumer and/or when menu items travel better in bulk than plated. Used in large hospitals, medical centers, school districts

CDR Domain 4 (3 decks)

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