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FN 133 LE2 > Module 6 > Flashcards

Module 6 Flashcards

1
Q

Test that determines best count, weight, or quantity and typically used on fruits and vegetables

A

Raw food test

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2
Q

general process of formal method (3-step)

A
  1. issue bid request
  2. tabulate and evaluate bids
  3. award contract
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3
Q

Test that determines portion cost after waste, trim and usually done on meat and poultry

A

butchering test

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4
Q

market classifications of quality

A

grade

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5
Q

partially processed ingredient or ready-to-serve

A

convenience foods

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6
Q

Process in calculating requirements for perishables (5)

A
  1. compute for minimum stock requirement
  2. provide allowance for safety stock: 5-20%
  3. Total requirement: #1 + #2
  4. Add allowance for Lead Time Usage (LTU), when applicable
  5. compute for maximum requirement for each ingredient
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7
Q

Tests in setting quantity standards

A
  • raw food test
  • butchering test
  • canned good test
  • cooked test
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8
Q

System where the stock is brought back to a certain level each time an order is made, regardless of amount on hand

A

par stock system

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9
Q

What are two ways to do sample product specification

A

indicates:
- equivalent weight or measure per kilo
- uses (dishes)

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10
Q

purchasing process (8)

A
  • identify needs
  • determine standards of product quality
  • estimate quantities needed
  • calculate desired stock inventory levels
  • identify amount to order
  • develop purchase order
  • market research on vendor’s product availability
  • select and negotiate with vendors
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11
Q

formula for maximum stock requirement for groceries and consumables

A

min stock + safety stock + LTU

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12
Q

Who are the usual buyers? (5)

A
  • manager
  • food service supervisor
  • chef steward
  • chief cook
  • purchasing agent
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13
Q

Formula for %yield

A

Yield (EP)/AP weight x 100

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14
Q

Purchasing-related forms

A
  • purchase order form
  • purchase requisition form
  • inventory form
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15
Q

method where shipment is at state intervals or as needed over a period at company’s prices

A

spot contract

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16
Q

Process of par stock system

A
  1. establish a par stock for each item/item used on a daily basis
  2. check stock as of last inventory
  3. determine amount needed to reach par stock
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17
Q

purchased raw in its natural basic form

A

conventional foods

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18
Q

Which items require the establishment of product specifications

A

expensive or daily use food items

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19
Q

formula for amount to order

A

Max - inventory

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20
Q

what does failure in purchasing process lead to

A

high/increased costs or financial loss

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21
Q

example of perishable items

A

fruits, vegetables, eggs, MFP

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22
Q

T or F: convenience foods are usually more expensive

A

TRUE

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23
Q

items purchased as often as possible

A

perishables

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24
Q

written request to a vendor to sell goods or services to a facility

A

purchase order form

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25
Q

How to compute for the total requirement

A

total requirements of an ingredient within a period + allowance (5-20%)

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26
Q

formula for minimum stock requirement for groceries and consumables

A

ADU x number of days of ordering period

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27
Q

inter-departmental form used to record desired products submitted to purchasing department

A

purchase requisition form

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28
Q

inventory system used for most items

A

mini-max system

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29
Q

What factors are assessed to determine correct purchasing

A
  • quality
  • quantity
  • source
  • time
  • price
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30
Q

Consolidation of the total requirements of an ingredient within a period

A

minimum stock

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31
Q

Difference of PR and PO

A

PO: from food service to supplier
PR: within organization (between fs unit and purchasing unit)

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32
Q

items that spoil without refrigeration/cold storage

A

perishable items

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33
Q

characteristics of buyers

A

4 I’s
- integrity
- information
- intelligence
- interest

  • maturity
  • bargaining/negotiation skills
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34
Q

Test that determines final portion cost as served plus evaluation of portion size and sensory attributed

A

cooked test

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35
Q

process of formal or competitive buying

A
  1. bid requests are issued to vendors
  2. bids are sealed opened only a designated date
  3. test samples are requested from qualified bidders
  4. contract is awarded to most responsible, responsive vendor with the most advantageous price
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36
Q

Two types of inventory systems

A
  • par stock system
  • mini-max system
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37
Q

What is determined/assessed in cooked test

A
  • final portion cost
  • portion size
  • sensory attribute
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38
Q

Formula for % shrinkage

A

Shrinkage/Yield weight x 100

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39
Q

different multiple organizations arrange a single order

A

cooperative purchasing

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40
Q

They make the decision regarding quality, amount and price

A

buyer

41
Q

what could be other forms of sellers

A
  • from internet
  • trade shows
  • trade journals
  • referrals
42
Q

single vendor will supply most product needs (expressed in percent of total use category)

A

prime vending

43
Q

How is setting up the specification of a product best established

A

through recipe testing

44
Q

system best for items used daily

A

par stock system

45
Q

How to determine how much to order perishables

A
  1. determine amount of product needed until next delivery
  2. inventory what is on hand
  3. qty to purchase: Need - On hand
46
Q

formula for maximum stock requirement

A

min stock + safety stock + LTU

47
Q

product is purchased in the exact quantities needed for production and delivered just in time to meet production demand (inventory strategy)

A

just-in time purchasing

48
Q

considerations in purchasing (5)

A
  • institutional policies
  • size of organization
  • amount of money available
  • frequency of deliveries
  • storage capacity
49
Q

Formula for yield

A

AP weight - trim loss

50
Q

how is communication done in product specifications

A

through forms

51
Q

Formula for order quantity

A

stock required - on hand (inventory)

52
Q

Considerations in selecting the seller (6)

A
  • policies on product return
  • adequate service in assembly of materials
  • maintain adequate stocks
  • terms of credit
  • deliver products of right quality at right time
  • range of products and provide value-added services
53
Q

The wholesomeness, cleanliness, or freedom from undesirable substances

A

Food quality standards

54
Q

when should you order when using mini-max system

A

when stocks are depleted to mini level

55
Q

items consumed everyday

A

daily use needs or contract items

56
Q

how is food safety ensured during purchasing

A
  • purchase from reputable and reliable suppliers who follow the GMP for foods
  • purchase foods by specifications
  • purchase food in safe containers, packaging and wrappings
57
Q

general purchasing process (3-step)

A
  1. identify needs
  2. write specifications
  3. develop purchasing order
58
Q

requires knowledge of market forms of various commodities

A

product specification

59
Q

with “built-in” services to reduce preparation in the institutional kitchen

A

convenience foods

60
Q

purveyor, vendor, supplier

A

the seller

61
Q

seller supplies certain items for an agreed-on period based on fixed markup over the vendor’s cost

A

cost-plus purchasing

62
Q

system where a minimum and maximum stock level is established

A

mini-max system

63
Q

process of informal or open-market buying

A
  1. price quotations on specifications are obtained from suppliers on a daily, weekly, or monthly basis
  2. prices from suppliers are recorded in a price quotation and order form
  3. buyer selects vendor. Buyer and seller agrees on quality, quantity, and price before delivery
64
Q

wide variety of product needs are locally supplied by the exact items, quantities and delivery requirements are not yet known

A

blanket purchase agreement

65
Q

formula for lead time usage (LTU)

A

average daily usage (ADU) x number of days before delivery

66
Q

characteristics of informal purchasing or open-market buying

A
  • not large amount
  • speed is required
67
Q

example of staple items

A

canned or bottled items

68
Q

general formula for max

A

reorder point + estimated usage (based on past usage and forecasts)

69
Q

Test that check the yield and cost

A

canned good test

70
Q

particular make of a product identified by a trademark or label

A

brand

71
Q

What should be done after butchering test

A

Calculate yield percentages

72
Q

region or place the product was made

A

local origins

73
Q

form that tells you what is needed

A

purchase requisition form

74
Q

items that are kept for long periods without refrigeration

A

staple items

75
Q

orders of different units are handled by one department

A

centralized purchasing

76
Q

formula for average daily use (ADU)

A

total use in a given period/#days of operation

77
Q

Food quality standards is denoted by?

A
  • grades
  • brand
  • condition
  • local origins
78
Q

Refers to the physical shape and temperature of food

A

Form of food

79
Q

arbitrary values to compute for the allowance for safety stock

A

5-20%

80
Q

Why is it important that product specification is in forms

A

to make it official and get exact amount of product needed

81
Q

goods are shipped in one delivery when picked at some future date, subject to price approval

A

SAP or subject to approval of price

82
Q

Process of getting the right product into a food service facility at the right time and in a form that meets pre-established standards for quality, quantity, and price

A

Purchasing

83
Q

What to do after cooked test

A

calculate shrinkage

84
Q

general process of informal method (2-step)

A
  1. price quotations
  2. select vendor and place order
85
Q

3 principal food service needs

A
  • perishable items
  • staple items
  • daily use needs/contract items
86
Q

Formula for shrinkage

A

Yield weight - cooked weight

87
Q

method used for purchasing readily available stocks with prompt shipment in one delivery

A

spot purchase

88
Q

types of purchasing arrangements

A
  • centralized purchasing
  • cooperative purchasing
89
Q

documentation of available supplies or what you have

A

inventory form

90
Q

current state of product

A

condition

91
Q

characteristics of formal competitive bid buying

A
  • commodities purchased over time
  • stable price throughout the duration of the contract
  • involve large contracts for commodities
92
Q

What information are typically included in product specification

A
  • Product name and description
  • number of servings per kilo
93
Q

at stated intervals or as needed when packed, subject to price approval

A

SAP contract purchase

94
Q

a detailed description of a product, stated in terms that are clearly understood by both the buyer and seller

A

product specification

95
Q

general formula for mini

A

reorder point + safety level

96
Q

Who can be a buyer?

A
  • individual
  • purchasing department
  • cooperative arrangement with other institutions
97
Q

what information is needed in setting up product specification

A
  • name of product
  • grade or brand
  • unit on which price is quoted
  • name and size of container
  • count per container or approximate number per unit weight
  • sanitation standard
98
Q

Importance of product specifications as a nutritionist

A

product specifications can alter nutritional quality of food

FN 133 LE2 (3 decks)

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