Chapter 1-4 True False Questions Flashcards
Before you buy anything you have to know what you’re planning to sell.
True
What you sell has to be consistent with the cooking philosophy of you and your staff.
False
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.
False
Storage has a major impact on what a foodservice operation sells.
True
There are only two or three types of menus used in the majority of today’s foodservice operations.
False
If you serve many seasonal products on your menu, at times you may have to pay a premium price to purchase them.
True
Recipes should be standardized after the purchase order is placed to ensure that the menu aligns with what will be available for production.
False
A standardized recipe refers to any recipe that has been tested by the chef, even those kept in private files.
False
A spec is basically the same thing as a product specification or product identification.
True
A spec should include product information that can be verified upon delivery.
True
Good specifications typically include only three things: the product’s intended use, exact name, and product quality.
False
If someone in a foodservice operation doesn’t prepare product specifications, purveyors will often refuse to fill the order.
False
Quality is not the same as wholesomeness.
True
An F & B buyer should never communicate desired product quality to purveyors by using brand names.
False
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.
False
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.
False
Competitive bid buying is not always cost-effective for restaurants.
True
If a mistake is made during the competitive bid buying process, restaurants can break the contract upon paying a nominal fee.
False
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.
False
References can reveal how fair, honest, timely, and responsive vendors are.
True
Large purveyors are just as interested in small businesses as large ones, because all customers add to overall volume of sales and revenue.
False
How close a vendor is to a restaurant can be an important consideration in purchasing.
True
Will-call buying refers to an arrangement where buyers, giving little notice, can order large amounts of product from vendors.
False
When F&B buyers need extra storage for products they want to purchase in bulk, purveyors may help the operation obtain it.
True
AP price and EP cost are kitchen terms which refer to the same thing.
False
Products given free of charge by vendors to F&B buyers should always be refused.
False
Perceived value is directly related to product cost.
False
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.
False
Vendor selection is much more difficult if you are part of a national chain restaurant company.
False
The EP cost of a food item is usually much higher than its AP price.
True
Value is directly related to the EP cost a buyer pays for a product.
False
One of the disadvantages of over-ordering is that it can decrease how much cash the operation has on hand.
True
A shrink allowance is the amount a buyer will allow the chef to trim a product in order to prepare a standard-sized serving.
False
The most accurate method of determining the edible yield percentage is to conduct your own yield tests.
True
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.
False
Under-ordering can keep more cash on hand for the operation, but often increases carrying costs when items run out and guests become dissatisfied.
True
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.
False
There are many causes of product loss, including mise en place.
True
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.
False
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.
True
