PURCHASING, RECEIVING in Foodservice System

Question 1

selecting quality and conscious/potential suppliers

Answer 1

Right Source

Question 2

IS AN ESSENTIAL FUNCTION IN A FOOD SERVICES SYSTEM.

Answer 2

Purchasing

Question 3

The process of securing the right product for a facility at the right time and in a form that meets pre-established standards for quantity, quality, and price.

Answer 3

Purchasing or procurement

Question 4

– includes Specification Quality and Conformance Quality

Answer 4

Right quality

Question 5

buying to minimize unfavorable effects of price changes.

Answer 5

Right time

Question 6

selecting quality and conscious/potential suppliers

Answer 6

Right Source

Question 7

The medium through which a change of ownership occurs.

Answer 7

Market

Question 8

can also refer to a collection of activities that results in transfer of ownership of food from producer to consumer. This continuum of exchange activities is called
market distribution.

Answer 8

Market

Question 9

The food processing and distribution system, beginning with the grower of raw food products and ending at the final customer or point of consumption

Answer 9

Market channels

Question 10

INTERMEDIARIES

Answer 10

Middlemen

Brokers and manufacturers’ representatives

Broker

Manufacturer’s representative

Question 11

Conduits between manufacturers, distributors, and consumers

Answer 11

Middlemen

Question 12

Wholesalers who do not assume ownership of goods, but responsibility is to bring buyers and sellers together

Answer 12

Brokers and manufacturer’s representatives

Question 12

Serves as a sales representative a manufacturer or group of manufacturers

Answer 12

Manufacturer’s representative

Question 12

Market
regulations

Answer 12

Interstate commerce
Intrastate commerce

Question 12

Financial transactions (buying selling of goods) carried on between states

Answer 12

Interstate commerce

Question 13

Financial transactions (buying and selling of goods) carriedon within state boundaries

Answer 13

Intrastate commerce

Question 14

A food product whose label either does not include information mandated by law or includes misleading
information

Answer 14

Misbranded

Question 15

Defines what a food product must contain to
be called a certain name

Answer 15

Standards of identity

Question 15

Set minimum standards for features such as aesthetics of a product before it can enter interstate commerce

Answer 15

Standards of quality

Question 15

The communication skill used by individuals to confer with others to reach an agreement or compromise

Answer 15

Negotiation

Question 16

Regulate the quantity of
food in a container

Answer 16

Standards of fill

Question 17

Refers to a secret arrangement or understanding between the buyer and the seller for fraudulent purposes.

Answer 17

COLLUSION

Question 18

STRUCTURE OF PURCHASING

Answer 18

Centralized Purchasing
VENDORS AND FOOD DISTRIBUTION

Question 19

A structure of purchasing in which a department within an organization assumes the main responsibility for the purchasing function

Answer 19

Centralized Purchasing

Question 20

An organization that represents member organizations and oversees their purchasing function

Answer 20

Group and Cooperative Purchasing

Question 21

Sellers. Sources of supply

Answer 21

VENDORS AND FOOD DISTRIBUTION

Question 22

TYPES of VENDOR

Answer 22

- Specialty vendor - Broadline food distributor

Question 23

typically carries a limited product line. For example, may limit its line to only groceries or carry a single commodity such as meat, fish, or produce

Answer 23

Specialty vendor

Question 24

carries large inventories of food and supplies, representing numerous specialty vendors, in an attempt to meet nearly every need that a single food service have.

Answer 24

broadline food distributor

Question 25

Methods of purchasing

Answer 25

Formal Informal Cost - plus purchasing Prime Vending Blanket Purchase Agreement Just in time purchasing

Question 26

Written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices, within a stated time, for the items listed.

Answer 26

FORMAL/ COMPETITIVE BID BUYING

Question 26

is a commonly used method of buying, especially in smaller foodservice operations.

Answer 26

INFORMAL / OPEN-MARKETBUYING

Question 27

OTHER VARIATIONS OF METHOD IN PURCHASING

Answer 27

Cost-Plus Purchasing

Question 28

a buyer agrees to buy certain items from a purveyor for an agreed-on period of time based on a fixed markup over the vendor’s cost

Answer 28

Cost-Plus Purchasing Prime Vending Blanket Purchase Agreement Just in time Purchasing

Question 29

A method of purchasing that has gained popularity and acceptance among restaurant and noncommercial buyers during the past several years.

Answer 29

Prime vending

Question 30

is sometimes used when a wide variety of items are purchased from local suppliers, but the exact items, quantities, and delivery requirements are not known in advance and may vary.

Answer 30

Blanket Purchase Agreement

Question 31

is yet another variation of purchasing. It is in fact an inventory and production planning strategy where the product is purchased in the exact quantities required for a specific production run and delivered “just in time” to meet the production demand

Answer 31

Just-in-Time Purchasing

Question 32

An interdepartmental form used to request desired products including food and supplies

Answer 32

Requisition

Question 32

A detailed and complete list of goods in stock

Answer 32

Inventory

Question 33

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

Answer 33

Specification

Question 34

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

Answer 34

Purchase Order

Question 35

It is the point at which an organization takes legal ownership and physical possession of item sordered.

Answer 35

Receiving

Question 36

Is the act of stealing, usually in small quantities

Answer 36

Pilferage

Question 37

2 MAIN METHODS OF RECEIVING

Answer 37

blind method invoice receiving

Question 37

A list of goods shipped or delivered. Includes price and quantities

Answer 37

INVOICE

Question 38

involves providing an invoice or purchase order, one in which the quantities have been erased or blacked out, to the recieving clerk.

Answer 38

blind method

Question 38

using this method the recieving clerk checks the delivered items against the original purchase order and notes any deviation

Answer 38

invoice recieving

Question 38

An inventory method in which stock is rotated to ensure that items in storage are used (or issued) in the order in which they were received

Answer 38

FIFO (first-in/first-out)

Question 39

INVENTORY METHODS

Answer 39

Perpetual Inventory Physical inventory

Question 40

A running record of the balance of product in stock

Answer 40

Perpetual inventory

Question 40

An actual count of items instock

Answer 40

Physical inventory

Question 41

A measure of the number times inventory is used sold during a specified time frame such as a month or year

Answer 41

INVENTORY TURNOVER RATIO