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NUTR365 > procurement 3/4/5 > Flashcards

procurement 3/4/5 Flashcards

1
Q

what is recognition of need?

A

occurs in several places in foodservice op (production unit, storage area, computerized inventory)
–>inventory stock lvl (min and max)

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2
Q

what factors need consider when determine quantity to buy?

A

expiry dates, amount ppl feeding , canned vs. produce, how often use item (menu structure), amount space in storage, amount leftover and on hand

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3
Q

what is required on purchase requisition?

A

requisition #, delivery date, budget account number, quantity needed, description of item

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4
Q

purchase requisition sometimes used in food service org, esp if _____

A

centralized ingredient area (need this item by this date)

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5
Q

purchase requisition gen. from _____, not manually usually

A

food service software

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6
Q

purchase req and purchase order the same?

A

no–although some of req goes on order

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7
Q

how negotiate with potential suppliers?

A

establish qualifications of suppliers (reliable?), determine fair/reasonable price, set delivery dates, renegotiate as conditions change

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8
Q

what is receiving?

A

activity to ensure products delivered by suppliers are those that were ordered in purchasing (MORE than just acceptance of/signing for delivered stuff)

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9
Q

elements of receiving?

A

competent personnel, facilities and equipment, specs, CCP, sanitation, supervision, scheduled hours, security

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10
Q

why shouldn’t person purchasing also be person receiving?

A

cuz transparency

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11
Q

receiving doesnt just require physical strength. Also needs:

A

literacy, numeracy, and have a department involved, one person oversee

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12
Q

what does receiving area of commissary food service look like?

A

closed bulk transport carts, receiving kitchens have closed dock area

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13
Q

in commissary, not just receiving ____; could be ____

A

raw materials; ready prep

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14
Q

what is receiving process?

A

stock arrive, check make sure complete, check quality (accept or reject), completion of receiving records, removal to storage

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15
Q

types of inspection against invoice?

A

invoice receiving, blind receiving, electronic receiving

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16
Q

what is invoice receiving?

A

quantity is recorded

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17
Q

what is blind receiving?

A

don’t have complete record (no quantity), do physical count as received and input figures–common

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18
Q

what is electronic receiving?

A

use UPC scanner direct to computer, quick, but expensive

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19
Q

disadvantage blind?

A

could be less than what you ordered, loss of inventory

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20
Q

potential consequences of poorly planned receiving program:

A

short weights, substandard quality, double billing/inflated prices, mislabeled merch, inappropriate substitutions, spoiled/damaged, pilferage/theft, inaccurate inventory, unhappy employees, storing in wrong place

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21
Q

what is pilferage?

A

unrecorded inventory (result in loss–unintentional)

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22
Q

topic areas for policies/procedures for manage receiving area?

A

use scale to record wt, number of employees and assignment, clearly labelled areas, policy record when stuff removed from storage

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23
Q

what is storage?

A

holding of products under proper conditions to ensure quality until time of use

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24
Q

storage facilities should be accesssible to both ___ and ___ to reduce transport time and corresponding labour cost

A

receiving; production

25
Q

why are competent employees essential for storage positions?

A

check in products from receiving, provide security for products, establish material-handling procedures

26
Q

prevent theft and pilferage bY:

A

locked doors, authorized access only, situate on same floor as production

27
Q

ideal storage:

A

categorize products into groups, arrange alphabetically/frequency of use, fast moving stuff placed near entrance

28
Q

dry storage needs:

A

floor slip resistant, ceiling painted light colour, smooth surface, # doors limited, time of entry recorded, relative humidity 50-60%, temp never >50, good ventilation, adequate light

29
Q

dry storage equipment?

A

dollies, storage bins, metal shelving

30
Q

recommended temp for fresh fruit/veg is ____, meat is ___, frozen is ____

A

40-45 F, 32-40 F, 0- -20F

31
Q

foods that ___ odours should be stored away from those that ____ odours

A

absorb; give off

32
Q

foods that give off odours?

A

apples, cheese, cabbage, onions, peaches, potatoes

33
Q

foods that absorb odours?

A

apples, butter, cheese, cornmeal, eggs, flour, milk, rice

34
Q

what is inventory?

A

record of material assets owned by org, supported by actual presence of products in storage

35
Q

for inventory control to be effective, need:

A

access to storage restricted, authorized requisitions for removing goods from storage, inventory lvls monitored, maintenance accurate records

36
Q

record keeping needed for

A

issuing products, conducting inventories

37
Q

what is issuing?

A

process used to supply food to production units after received

38
Q

what is direct issue?

A

receiving–>production

39
Q

what is indirect issue?

A

receiving–>storeroom–>production

40
Q

storeroom issues need a _____

A

production (ingredient room) requisition

41
Q

process of issuing?

A

requisition–>inventory control personnel–>ingredient control room employee

42
Q

objectives of inventory records?

A

provide accurate info of food and supplies in stock, determination purchasing needs, provision of data for food cost control, prevent theft/pilfer

43
Q

2 methods checking inventory?

A

perpetual and physical

44
Q

what is perpetual inventory>?

A

purchases and issues continuously recorded for each product in storage, making balance in stock available all times

45
Q

advantages perpetual

A

useful guide for purchasing, provide useful info on fast-moving, slow-moving, unusable items

46
Q

disadvantages perpetual:

A

time and strict supervision required for effectiveness, restrict to dry/frozen storage, may result in discrepancies if issues/purchases not recorded, requires physical inventory anyway

47
Q

what is phys inventory

A

periodic actual counting and recording of products in stock in all storage areas

48
Q

frequency of phys inventory?

A

month end, 2-3 times year, accounting period

49
Q

how simplify phys inventory?

A

multiple ppl, taking by storage areas, recording info on printed form

50
Q

perks of phys inventory?

A

no system malfunctions, inspect for damage, look to see if outdated, organized; calc food costs, check against perpetual records, determine quantities to keep on hand

51
Q

calc cost of food?

A

beginning inventory + purchases = cost of food available

52
Q

cost of food available - ending inventory =

A

cost of food used

53
Q

what inventory issues could impact cost of food used?

A

overpurchase, food waste, improper storage, change in supplier costs, not taking accurate inventories, theft/pilfer

54
Q

what is JIT?

A

match purchasing with production for immediate use, not necessary to record in inventory; deliver only what needed, low inventory, fresh

55
Q

inventory valuation methods?

A

actual purchase price, weighted average, FIFO, LIFO

56
Q

what is weighted?

A

average of variations in unit price

57
Q

what is FIFO?

A

cost determine what have on hand, reflect current items, common

58
Q

what is LIFO?

A

assume items purchased meet demands of company, inventory reflect older items, gives you lower valuation

NUTR365 (14 decks)

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