Chapter 5-7 Questions

Question 1

One of the categories that products should be sorted into before determining ordering procedures is
A. Dry storage item
B. Bakeshop and pastry items
C. Perishable items
D. Trade-out items

Answer 1

C. Perishable items

Question 2

For perishable products, the best approach to ordering is a ____ system
A. use-based
B. par stock
C. COMS stock
D. corporate controlled

Answer 2

A. use-based

Question 3

For products that are not perishable or center-plate, the best approach to ordering is a system.
A. use-based
B. par-stock
C. COMS stock
D. corporate controlled

Answer 3

B. par-stock

Question 4

For items like sugar packets, paper products and well-brand liquors, a good rule of thumb par stock is
A. one to two months
B. three months
C. six months
D. twelve months

Answer 4

C. six months

Question 5

For items like canned goods and most frozen products, a good rule of thumb par stock is
A. three months
B. six months
C. eight to twelve months
D. none of the above

Answer 5

A. three months

Question 6

If a chef typically buys products direct from the manufacturer, which method would he or she most likely use?
A. will-call buying
B. farmers’ markets
C. Internet
D. in person

Answer 6

C. Internet

Question 7

A buyer who wants to purchase large quantities of products over a reasonably long period of time will most likely
A. use a daily bid
B. work together with a supplier to meet the buyer’s needs
C. employ a fixed bid
D. participate in one-stop shopping

Answer 7

C. employ a fixed bid

Question 8

A daily bid is most often used for purchasing
A. fresh produce
B. canned goods
C. paper products
D. kitchen equipment

Answer 8

A. fresh produce

Question 9

A buyer who prefers to purchase a large amount of product and then take delivery of the entire shipment at one time is practicing
A. stockless purchasing
B. reciprocal buying
C. forward buying
D. cash-and-carry.

Answer 9

C. forward buying

Question 10

Forms completed by department heads that list items and services they need are called
A. blanket orders
B. change orders
C. product requisitions
D. purchase requisitions

Answer 10

D. purchase requisitions

Question 11

Which of the following typically appears on a purchase order?
A. size of the supplier’s firm
B. packaging instructions
C. time of day
D. all of the above

Answer 11

B. packaging instructions

Question 12

The perceived quality of a product plus the perceived supplier services divided by the perceived edible portion cost equals the product’s
A. as served cost
B. perceived value
C. as used cost
D. value quotient

Answer 12

B. perceived value

Question 13

A discount granted by a vendor if you agree to purchase a large amount of one specific type of product is referred to as a
A. volume discount
B. cash discount
C. promotional discount
D. quantity discount

Answer 13

D. quantity discount

Question 14

Another term for bartering is
A. exchange rating
B. trade outs
C. buying clubs
D. product substitution

Answer 14

B. trade outs

Question 15

One way to reduce the costs of goods sold and/or other costs of doing business is
A. reduce product quality
B. reduce portion size
C. minimize the use of convenience foods
D. all of the above

Answer 15

D. all of the above

Question 16

A buying club is a
A. form of co-op purchasing
B. type of franchise relationship
C. method of bill-paying that can be used only by nonprofit foodservice operations
D. all of the above

Answer 16

A. form of co-op purchasing