Chapter 5 Flashcards
Identification, acquisition, access, positioning, and management of resources for an organization is _____
supply management
The first functional subsystem of the transformation element is ______
Procurement
Activity concerned with the acquisition of products is _____
purchasing
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
Department that generates revenues greater than its expenses and creates profit for the organization is ______
Profit center
Department that has expenses but does not generate profits to cover those expenses is the ______
cost center
What is the medium through whig a change in ownership moves commodities from producer to consumer?
Market
Someone who produces raw food to sell is a _____
producer
organization that takes raw food items and transforms them into packaged products for sale to consumers or food service operations is ________
processor
wholesaler responsible for transferring products from the processor or manufacturer to the supplier is the _______
Distributor
distributor that purchases from various manufacturers or processors, provides storage, sells, and delivers products to suppliers is a ________
wholesaler
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
What wholesaler deals in a particular product category, such as meat, produce, daily, paper or detergent?
Specialty wholesalers
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
Companies such as ams club and costco carry food products in household sizes. What are these called?
wholesale club or supermarket
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
Distributor who represents a manufacturing company and informs suppliers of products by this manufacturer is the _____
manufacturer’s representative
organization that offers products for sale is
supplier
single source supplier is also known as a
prime vendor
The origin of he products, the type of packaging, the composition of the products, and waste generated are components of
sustainability in purchasing
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
______ 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
______ foods are at least 95% organic and may carry the USDA-certified organic seal, or state certification from state departments of agriculture
certified organic
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
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
- oridyce the item completely, starting with basic raw ingredients
- puchase some of the ingredients preprepared and assemble them
- 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
