Module 6 Flashcards
1
Q
Test that determines best count, weight, or quantity and typically used on fruits and vegetables
A
Raw food test
2
Q
general process of formal method (3-step)
A
- issue bid request
- tabulate and evaluate bids
- award contract
3
Q
Test that determines portion cost after waste, trim and usually done on meat and poultry
A
butchering test
4
Q
market classifications of quality
A
grade
5
Q
partially processed ingredient or ready-to-serve
A
convenience foods
6
Q
Process in calculating requirements for perishables (5)
A
- compute for minimum stock requirement
- provide allowance for safety stock: 5-20%
- Total requirement: #1 + #2
- Add allowance for Lead Time Usage (LTU), when applicable
- compute for maximum requirement for each ingredient
7
Q
Tests in setting quantity standards
A
- raw food test
- butchering test
- canned good test
- cooked test
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
9
Q
What are two ways to do sample product specification
A
indicates:
- equivalent weight or measure per kilo
- uses (dishes)
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
11
Q
formula for maximum stock requirement for groceries and consumables
A
min stock + safety stock + LTU
12
Q
Who are the usual buyers? (5)
A
- manager
- food service supervisor
- chef steward
- chief cook
- purchasing agent
13
Q
Formula for %yield
A
Yield (EP)/AP weight x 100
14
Q
Purchasing-related forms
A
- purchase order form
- purchase requisition form
- inventory form
15
Q
method where shipment is at state intervals or as needed over a period at company’s prices
A
spot contract
16
Q
Process of par stock system
A
- establish a par stock for each item/item used on a daily basis
- check stock as of last inventory
- determine amount needed to reach par stock
17
Q
purchased raw in its natural basic form
A
conventional foods
18
Q
Which items require the establishment of product specifications
A
expensive or daily use food items
19
Q
formula for amount to order
A
Max - inventory
20
Q
what does failure in purchasing process lead to
A
high/increased costs or financial loss
21
Q
example of perishable items
A
fruits, vegetables, eggs, MFP
22
Q
T or F: convenience foods are usually more expensive
A
TRUE
23
Q
items purchased as often as possible
A
perishables
24
Q
written request to a vendor to sell goods or services to a facility
A
purchase order form
25
How to compute for the total requirement
total requirements of an ingredient within a period + allowance (5-20%)
26
formula for minimum stock requirement for groceries and consumables
ADU x number of days of ordering period
27
inter-departmental form used to record desired products submitted to purchasing department
purchase requisition form
28
inventory system used for most items
mini-max system
29
What factors are assessed to determine correct purchasing
- quality
- quantity
- source
- time
- price
30
Consolidation of the total requirements of an ingredient within a period
minimum stock
31
Difference of PR and PO
PO: from food service to supplier
PR: within organization (between fs unit and purchasing unit)
32
items that spoil without refrigeration/cold storage
perishable items
33
characteristics of buyers
4 I's
- integrity
- information
- intelligence
- interest
- maturity
- bargaining/negotiation skills
34
Test that determines final portion cost as served plus evaluation of portion size and sensory attributed
cooked test
35
process of formal or competitive buying
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
36
Two types of inventory systems
- par stock system
- mini-max system
37
What is determined/assessed in cooked test
- final portion cost
- portion size
- sensory attribute
38
Formula for % shrinkage
Shrinkage/Yield weight x 100
39
different multiple organizations arrange a single order
cooperative purchasing
40
They make the decision regarding quality, amount and price
buyer
41
what could be other forms of sellers
- from internet
- trade shows
- trade journals
- referrals
42
single vendor will supply most product needs (expressed in percent of total use category)
prime vending
43
How is setting up the specification of a product best established
through recipe testing
44
system best for items used daily
par stock system
45
How to determine how much to order perishables
1. determine amount of product needed until next delivery
2. inventory what is on hand
3. qty to purchase: Need - On hand
46
formula for maximum stock requirement
min stock + safety stock + LTU
47
product is purchased in the exact quantities needed for production and delivered just in time to meet production demand (inventory strategy)
just-in time purchasing
48
considerations in purchasing (5)
- institutional policies
- size of organization
- amount of money available
- frequency of deliveries
- storage capacity
49
Formula for yield
AP weight - trim loss
50
how is communication done in product specifications
through forms
51
Formula for order quantity
stock required - on hand (inventory)
52
Considerations in selecting the seller (6)
- 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
The wholesomeness, cleanliness, or freedom from undesirable substances
Food quality standards
54
when should you order when using mini-max system
when stocks are depleted to mini level
55
items consumed everyday
daily use needs or contract items
56
how is food safety ensured during purchasing
- 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
general purchasing process (3-step)
1. identify needs
2. write specifications
3. develop purchasing order
58
requires knowledge of market forms of various commodities
product specification
59
with "built-in" services to reduce preparation in the institutional kitchen
convenience foods
60
purveyor, vendor, supplier
the seller
61
seller supplies certain items for an agreed-on period based on fixed markup over the vendor's cost
cost-plus purchasing
62
system where a minimum and maximum stock level is established
mini-max system
63
process of informal or open-market buying
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
wide variety of product needs are locally supplied by the exact items, quantities and delivery requirements are not yet known
blanket purchase agreement
65
formula for lead time usage (LTU)
average daily usage (ADU) x number of days before delivery
66
characteristics of informal purchasing or open-market buying
- not large amount
- speed is required
67
example of staple items
canned or bottled items
68
general formula for max
reorder point + estimated usage (based on past usage and forecasts)
69
Test that check the yield and cost
canned good test
70
particular make of a product identified by a trademark or label
brand
71
What should be done after butchering test
Calculate yield percentages
72
region or place the product was made
local origins
73
form that tells you what is needed
purchase requisition form
74
items that are kept for long periods without refrigeration
staple items
75
orders of different units are handled by one department
centralized purchasing
76
formula for average daily use (ADU)
total use in a given period/#days of operation
77
Food quality standards is denoted by?
- grades
- brand
- condition
- local origins
78
Refers to the physical shape and temperature of food
Form of food
79
arbitrary values to compute for the allowance for safety stock
5-20%
80
Why is it important that product specification is in forms
to make it official and get exact amount of product needed
81
goods are shipped in one delivery when picked at some future date, subject to price approval
SAP or subject to approval of price
82
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
Purchasing
83
What to do after cooked test
calculate shrinkage
84
general process of informal method (2-step)
1. price quotations
2. select vendor and place order
85
3 principal food service needs
- perishable items
- staple items
- daily use needs/contract items
86
Formula for shrinkage
Yield weight - cooked weight
87
method used for purchasing readily available stocks with prompt shipment in one delivery
spot purchase
88
types of purchasing arrangements
- centralized purchasing
- cooperative purchasing
89
documentation of available supplies or what you have
inventory form
90
current state of product
condition
91
characteristics of formal competitive bid buying
- commodities purchased over time
- stable price throughout the duration of the contract
- involve large contracts for commodities
92
What information are typically included in product specification
- Product name and description
- number of servings per kilo
93
at stated intervals or as needed when packed, subject to price approval
SAP contract purchase
94
a detailed description of a product, stated in terms that are clearly understood by both the buyer and seller
product specification
95
general formula for mini
reorder point + safety level
96
Who can be a buyer?
- individual
- purchasing department
- cooperative arrangement with other institutions
97
what information is needed in setting up product specification
- 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
Importance of product specifications as a nutritionist
product specifications can alter nutritional quality of food
