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Food Service Organizations > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

Identification, acquisition, access, positioning, and management of resources for an organization is _____

A

supply management

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2
Q

The first functional subsystem of the transformation element is ______

A

Procurement

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3
Q

Activity concerned with the acquisition of products is _____

A

purchasing

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4
Q 
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 \_\_\_\_\_\_\_\_
A

purchasing executives

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5
Q

Department that generates revenues greater than its expenses and creates profit for the organization is ______

A

Profit center

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6
Q

Department that has expenses but does not generate profits to cover those expenses is the ______

A

cost center

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7
Q

What is the medium through whig a change in ownership moves commodities from producer to consumer?

A

Market

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8
Q

Someone who produces raw food to sell is a _____

A

producer

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9
Q

organization that takes raw food items and transforms them into packaged products for sale to consumers or food service operations is ________

A

processor

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10
Q

wholesaler responsible for transferring products from the processor or manufacturer to the supplier is the _______

A

Distributor

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11
Q

distributor that purchases from various manufacturers or processors, provides storage, sells, and delivers products to suppliers is a ________

A

wholesaler

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12
Q

What wholesaler generally carries large amounts of stock, permuting the buyer to purchase everything from frozen and canned products to kitchen equipment?

A

full or broad line wholesalers

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13
Q

What wholesaler deals in a particular product category, such as meat, produce, daily, paper or detergent?

A

Specialty wholesalers

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14
Q

Who purchases and provides movement specialists whose customers are restaurant chains that purchase food directly from processors and hire a distributor to deliver products?

A

Special breed distributors

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15
Q

Companies such as ams club and costco carry food products in household sizes. What are these called?

A

wholesale club or supermarket

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16
Q

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 _____

A

Broker

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17
Q

Distributor who represents a manufacturing company and informs suppliers of products by this manufacturer is the _____

A

manufacturer’s representative

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18
Q

organization that offers products for sale is

A

supplier

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19
Q

single source supplier is also known as a

A

prime vendor

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20
Q

The origin of he products, the type of packaging, the composition of the products, and waste generated are components of

A

sustainability in purchasing

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21
Q

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?

A

sustainable agriculture

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22
Q

______ 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.

A

organic

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23
Q

______ foods are at least 95% organic and may carry the USDA-certified organic seal, or state certification from state departments of agriculture

A

certified organic

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24
Q

What are foods that may or may not be sustainability or organically grown and are grown within a specified distance of the consumer?

A

locally grown foods

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25
Q

guidelines of milk or dairy products

A

pg 97

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26
Q

What is a measure of ones impact on the environment based on the amount of greenhouse gases generated?

A

carbon footprint

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27
Q

Federal standards that identify what a given food product contains is the

A

standards of identity

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28
Q

Federal standards for product quality attributes such as tenderness, color, and freedom from defects is the

A

standards of quality

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29
Q

exposure of foods to gamma rays or radiant energy to reduce harmful bacteria is

A

irradiation

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30
Q

What tells the packer how full a container must be to avoid the charge of deception?

A

standards of fill

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31
Q

genetically engineered foods aka

A

genetically modified organisms (commonly referred to)

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32
Q

Food whose genetic structure has been altered by adding or eliminating genes to enhance qualities of the product is ______

A

Genetically engineered foods

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33
Q

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

A

Food Safety and Inspection Service FSIS

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34
Q

for nutrition labeling

A

pgs 100-101

35
Q

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

A

Value analysis

36
Q

What is the result of the relationship between the price paid for a particular item and its utility in the function it fulfills?

A

value

37
Q
  1. oridyce the item completely, starting with basic raw ingredients
  2. puchase some of the ingredients preprepared and assemble them
  3. purchase the item i its final form from a wholesaler
    are the three basic choices for production of a menu item in the
A

make-or-buy decisions

38
Q

statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance is

A

specification

39
Q

Specification that indicates quality by objective and impartial test results is

A

technical specification

40
Q

specification that indicates quality by specifying a brand name or label is

A

approved brand specification

41
Q

specification that indicates quality by functioning characteristics of the product is

A

performance specification

42
Q

Specific information that includes type or style, pack, syrup density, size, and specific gravity is for

A

canned goods

43
Q

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

A

meat and meat products

44
Q

Specific information for Variety, weight, degree of ripeness or maturity, quality tolerance limit, geographical origin is for

A

Fresh fruits and vegetables

45
Q

Specific information for temperature during delivery and upon receipt, variety, sugar ratio is for

A

frozen food

46
Q

Specific information for temperature during delivery and upon receipt, milk fat content milk solids, bacteria content is for

A

dairy products

47
Q

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?

A

USDA quality grades

48
Q

Form of religious-relatied slaughter to muslims is Halal, aka

A

permissible

49
Q

Unlawful or prohibited food to muslims is referred to as

A

haram pg 110

50
Q

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?

A

can cutting

51
Q

orderign in which price quotations are given and orders are made by telephone or personally with a salesperson is

A

informal purchasing

52
Q

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

A

formal purchasing

53
Q

Buyer decides which supplier will be chosen for the order based on bids submitted from the seller is

A

bid buying

54
Q

A price quotation from seller is a

A

bid

55
Q

What bid is often used for perishable products that last only a few days?

A

daily bid

56
Q

What bid has each supplier bidding on each product on the buyers list, and the one offering the lowest price receives it

A

Line-item bidding

57
Q

What bid is often referred to as the bottom line approach, requires suppliers to bid the best price on a complete list of items?

A

All-or-nothing bidding

58
Q

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

A

Law of agency

59
Q

Individual who has been authorized to act on behalf of another party is an

A

agent

60
Q

This party is known as the

A

principal

61
Q

the business relationship between the agent and the principle is the

A

agency

62
Q

Gurarntee by the supplier that an item will perform in a specified way is the

A

law of warranty

63
Q

signed agreement between two or more parties related to the purchase of a product or service is

A

law of contract

64
Q

express warranty, implied warranty of merchantability, and implied warranty of fitness for a particulate purpose make up the

A

law of warranty

65
Q

The offer, the acceptance, the consideration, the competent parties and legality make up the

A

law of contract

66
Q

Document prepared by the supplier that includes product name, quantity, and price is the

A

invoice

67
Q

from used by foodservice manager to request items from purchasing manager or department is

A

requisition

68
Q

Document completed by the buyer and given to the supplier listing items to be purchased is the

A

purchase order

69
Q

F.O.B.

A

Free on board

70
Q

Buyer selects freight company, pays freight charges, and owns product during transit

A

F.O.B. origin

71
Q

Buyer pays freight charges, but seller owns product during transit

A

F.O.B. destination

72
Q

Activity for ensuring that products delivered by suppliers are those that were ordered is

A

receiving

73
Q

Invoice receiving, blind receiving, and electronic receiving are three _____ methods used in foodservice operations

A

receiving

74
Q

Holding of products under proper conditions to ensure quality until time of use

A

Storage

75
Q

premeditated burgalry

A

theft

76
Q

inventory shrinkage

A

pilferage

77
Q

Periodic actual counting an recording of products in stock in all storage areas is

A

physical inventory

78
Q

Purchases and issues continuously are recorded for each product in storage, making the balance in stock available at all times

A

perpetual inventory

79
Q

Systems for uniquely identifying products that consist of a rectangular box with vertical lines of various widths

A

Universal Product Code UPC

80
Q

The effort, time, and money for inventory control shouldn’t be allocated among products according to their value is

A

ABC inventory method

81
Q

FIFO

A

first in first out

82
Q

LIFO

A

last in last out

83
Q

Principles of conduct governing an individual or business

A

ethics

84
Q

set of rules for standards of professional practice or behavior established by a group

A

code of ethics

Food Service Organizations (11 decks)

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