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CDR Exam > IV B Procurement, production, distribution and service > Flashcards

IV B Procurement, production, distribution and service Flashcards

0
Q

profit center (purchasing department)

A

assigned both expense and revenue responsibilities (cafeteria)

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1
Q

procurement

A

function of acquiring material for production

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2
Q

cost center

A

manage expenses, but do not generate revenue (patient)

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3
Q

can-cutting**

A

request SAMPLES from vendors, OPEN CANS, COMPARE QUALITIES

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4
Q

purchasing: informal, open-market***

A

SMALL AMOUNT is needed QUICKLY (buyer gets quote, contact made, place order after considering price/quality/delivery)

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5
Q

purchasing: bid buying is AKA***

A

formal, competitive buying

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6
Q

purchasing: bid buying***

A

WRITTEN SPECIFICATIONS to vendors who submit a price; PLACE ORDER WITH LOWEST BID (PRICE)

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7
Q

a bid is aka**

A

contract! (BID….contract)

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8
Q

purchasing: future contracts

A

purchase goods at a specific price to be shipped later

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9
Q

purchasing: prime vending

A

use SINGLE vendor for MAJORITY of purchases

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10
Q

purchasing: centralized purchasing*****

A

personnel in ONE OFFICE (ONE hospital) DOES ALL PURCHASING for ALL UNITS in that organization

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11
Q

purchasing: group or co-op purchasing***

A

UNION OF SEPARATE UNITS (ex: multiple hospitals) for LARGE VOLUME purchasing! (save $$$)

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12
Q

just-in-time (JIT) purchasing***

A

purchase AS NEEDED for IMMEDIATE CONSUMPTION, NOT STORING OR RECORDING IN INVENTORY (ex: use products from the morning to serve for lunch)

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13
Q

in JIT purchasing, do you place it in the inventory for a short period of time before use?***

A

NO - DO NOT PUT IN INVENTORY

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14
Q

purchase order or requisition

A

written record of items ordered with quantities

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15
Q

standing orders

A

no need to call in weekly or daily orders (???)

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16
Q

free-on-board (FOB)

A

products delivered with all transport charges paid

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17
Q

TECHNICAL product specifications**

A

TEST RESULTS, also GRADED FOOD PRODUCTS

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18
Q

APPROVED BRAND product specifications**

A

BRAND NAME or label

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19
Q

PERFORMANCE product specifications**

A

FUNCTIONING CHARACTERISTICS of the product (ex: pH level of detergents)

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20
Q

formularies***

A

descriptions of APPROVED PRODUCTS that an ORGANIZATION would like ALL PERSONNEL TO USE (ex: CC TF formulary is all Nestle products)

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21
Q

benefits of formularies?***

A

1) get VOLUME DISCOUNTS

2) STANDARDIZES usage

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22
Q

what is collusion?***

A

DECLINE GIFTS & FAVORS that would compromise ability to make OBJECTIVE PURCHASING DECISIONS

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23
Q

can you keep an item from a vendor with the intention to use it as an employee prize?***

A

NO - DO NOT TAKE OR KEEP THE ITEM

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24
Q

who is a food broker?***

A

does NOT own products; CONNECTS BUYERS WITH SELLERS

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25
Q

EP***

A

portion size x # servings

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26
Q

AP formula***

A

AP = EP / yield (decimal)

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27
Q

yield = ? **

A

100 - shrinkage

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28
Q

shrinkage is AKA***

A

waste = loss = shrinkage

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29
Q

how to determine EP portions***

A

1) % shrinkage X AP = amount lost in cooking
2) AP - amount lost in cooking = EP
3) EP / portion size = # portions able to be served

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30
Q

when determining EP portions through an equation, you should: **
A) round up
B) round down
C) round up if .5 or more, down if <.5

A

EP portions - ALWAYS ROUND DOWN! (can’t make more than you have, can’t serve a 1/2 portion to someone)

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31
Q

economic order quantity (EOQ)***

A

approach to ordering staple or regularly stocked items

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32
Q

purpose of EOQ**

A

find quantity that MINIMIZES PURCHASING & INVENTORY COSTS, determines ORDER SIZE THAT IS MOST ECONOMICAL

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33
Q

EOQ formula components –>

A

sq rt (2 x FS / CP)

34
Q

EOQ: F**

A

fixed cost = fixed cost of making an order, acquisition cost, time of ordering/receiving/paperwork

35
Q

EOQ: S***

A

sales or usage in units/year

36
Q

EOQ: C***

A

carrying costs of inventory/holding costs; expressed as a % of the total inventory

37
Q

EOQ: P***

A

purchase price per unit

38
Q

2 types of time series forecasting***

A

1) moving average

2) exponential smoothing

39
Q

moving average***

A

UNIFORMLY WEIGHS PAST OBSERVATIONS (numbers weighted EQUALLY)

40
Q

how to calculate moving average***

A

take the average of the most recent numbers

41
Q

exponential smoothing***

A

uses SOFTWARE; gives MORE RECENT VALUES MORE WEIGHT (does not uniformly weigh past observations)

42
Q

causal models

A

assumption that relationship exists between item being forecast and other factors

43
Q

subjective model

A

used when relevant data are scarce or when relationships between data do not tend to persist over time

44
Q

what is the first control in the receiving process?**

A

PURCHASE ORDER/PO

45
Q

what is the invoice?***

A

VENDOR’S DELIVERY SLIP- SUPPLIER’S STATEMENT OF ITEMS BEING SHIPPED, UNIT PRICE, TOTAL PAYMENT

46
Q

how to receive with documents?***

A

check items against PO FIRST, THEN INVOICE

47
Q

blind check receiving method***

A

give CLERK BLIND INVOICE or PO OMITTING QUANTITIES & WEIGHTS, have him fill it in

48
Q

benefits & disadvantages of blind check receiving method***

A
  • benefits = SERIOUS CHECK of delivery, accurate

- disadvantages = takes LONGER, COSTS MORE in labor

49
Q

who should be the person receiving items?***

A

NOT THE PERSON WHO PURCHASED

50
Q

when should receiving be done?***

A

AT SCHEDULED TIMES; not at busy production times

51
Q

what temperature should fresh fish arrive at?***

A

<= 41 degrees F

52
Q

what should you do if there is indication that frozen fish has been thawed?***

A

reject it

53
Q

amount of storage required depends on?**

A

MARKET FORM OF FOOD PURCHASED- raw, prepared, partially prepared

54
Q

temperature of dry storage?***

A

50-70 F

55
Q

cartons and bags on shelves should be how far off the floor?

A

6”

56
Q

humidity in dry storage should be what #?**

A

50-60%

57
Q

fresh fruits and vegetables require what % humidity?***

A

85-90%

58
Q

all potentially hazardous food should be stored below?

A

41 F

59
Q

refrigerated storage: what temperatures?

1) fresh fruits and vegetables
2) meat, dairy, eggs

A
  • fresh F&V = 40-45

- meat, dairy, eggs = 32-40

60
Q

frozen foods should be stored at?**

A

0 to -10 F

61
Q

what does inventory management help with?***

A

tells you WHEN and HOW MUCH TO ORDER

62
Q

perpetual inventory

A

running record of balance on hand; updated everytime you take something out or in

63
Q

physical inventory

A

actual count of all goods on hand at end of accounting period

64
Q

fixed order quantity inventory system**

A

determines the ORDER POINT WHEN YOU SHOULD REORDER THE ITEM

65
Q

what is lead time?***

A

of days from placing order until the delivery

66
Q

what is the safety stock?***

A

small back-up supply to ensure against sudden increases in use

67
Q

how to determine the order point?**

A

(average daily use X lead time) + safety stock

68
Q

par stock method

A

bring stock up to par level (or specific quantity) each time an order is placed, regardless of how much you have on hand (ex: if the par is 10 but you only have 8, then order 2)

69
Q

FIFO for inventory**

A

stock ROTATION- older is in front and issued first

70
Q

mini-max stock

A

stock is allowed to deplete to safety level before a new order is placed; have minimum and maximum amounts on hand, order when minimum is reached

71
Q

ABC classification system- overview***

A

valuation depends on types of items on hand- high value (A) or low value (C)

72
Q

activity level in the ABC system***

A

how much the total value of purchases in the inventory is for that item (low medium or high priced) each year

73
Q

___% of items in the inventory comprise 75-80% of the value of the inventory*****

A

A items or VITAL/HIGH VALUE = only 15-20% total items (quantity)

74
Q

_____% of inventory items comprise 5-10% of the value

A

C items or TRIVIAL, LOW VALUE = 60-65% of the inventory

75
Q

what types of items are usually A items?***

A

proteins!

76
Q

items between the A and C ranges are?***

A

B class = moderate, medium value

77
Q

the tightest possible controls are needed for what items?***

A

A items = most expensive, usually protein foods

78
Q

inventory valuation: purchase price

A

based on actual purchase price of the product, counts products, add value of all products on hand

79
Q

inventory valuation: weighted average purchase price

A

based on average price paid for products over time: (probably review this below, no need to spit back out)

1) units of product in opening inventory X purchase price + units purchased during the month X purchase price
2) divide this number by total number of units

80
Q

inventory valuation: FIFO***

A

uses MOST RECENT prices, inventory usually PRICED HIGH

81
Q

inventory valuation: LIFO***

A

uses OLDEST PRICE paid for items, usually UNDERESTIMATES value of inventory

82
Q

what is a central ingredient room? what is the purpose of a central ingredient room?***

A

(one person weighs and measures) QUALITY CONTROL measure, SAVES FOOD COSTS

CDR Exam (34 decks)

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