M3 FOOD SERVICE SYSTEM MODEL

Question 1

the process of buying goods or services. It is transactional and focuses on getting the right products at the best
price.

Answer 1

PURCHASING

Question 2

encompasses the entire process of acquiring goods and services, including identifying needs, sourcing suppliers, negotiating contracts, and managing relationships.

Answer 2

PROCUREMENT

Question 3

Foodservice System Model consists of four 4 key steps:

Answer 3

1. PURCHASING
2. RECEIVING
3. STORAGE
4. INVENTORY CONTROL

Question 4

 Purchasing involves the selection and acquisition of food, equipment, and other materials needed for foodservice operations.

Answer 4

PURCHASING

Question 5

The primary goal is to buy products of the right quality and quantity at the best possible price.

Answer 5

PURCHASING

Question 6

Purchasing too much leads to spoilage and waste, while under-purchasing may result in _______________ and customer dissatisfaction________________________

Answer 6

shortages & customer dissatisfaction

Question 7

2 METHODS OF PURCHASING

Answer 7

1. INFORMAL OR OPEN-MARKET BUYING
2. FORMAL COMPETITIVE BID BUYING

Question 8

• It is a commonly used method of buying, specially in smaller foodservice operations.
• It involves ordering needed food and supplies from a selected lists of vendors based on daily, weekly, or monthly price quotations.
• The buyer and vendor must agree on quantities and prices before delivery

Answer 8

INFORMAL OR OPEN-MARKET BUYING

Question 9

• Written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices within the stated time.
• The request for bid can be quite formal and advertised in the newspaper and copies can printed and widely
  distributed .
• Bids are opened on a designated date, and the contract generally is awarded to the vendors that offers the best price and meets products and service specifications.

Answer 9

FORMAL COMPETITIVE BID BUYING

Question 10

• is the process of inspecting and accepting deliveries.
• The goal is to ensure that the products received match the purchase order in terms of quantity, quality, and
  price.

Answer 10

RECEIVING

Question 11

• proper placement of items to maintain their quality and safety.
• Proper ______- ensures that perishable and non- perishable items are kept in optimal conditions to avoid spoilage, contamination, or waste.

Answer 11

STORAGE

Question 12

• is the process of tracking and managing stock levels to avoid overstocking or running out of critical items.

Answer 12

Inventory control

Question 13

It ensures that the foodservice operation has the necessary items on hand while minimizing waste and loss.

Answer 13

INVENTORY CONTROL