RECEIVING AND ISSUING

Question 1

What is the 6 step sequence of operation in food establishments

Answer 1

• Purchasing
• Receiving
• Storing
• Issuing
• Producing
• Selling and serving

Question 2

What types of items are purchased for any foodservice enterprise?

Answer 2

• Perishable commodities (fresh foods that have a short shelf life)
• Non-perishable commodities (foods that have longer shelf life, frequently referred to as dry goods)
• Sundry items - paper products, foil, straws
• Equipment - various types of equipment

Question 3

What are the main points to pay attention to when purchasing ?

Answer 3

• Quality
• Quantity
• Prices

Question 4

What is standard purchase specifications

Answer 4

Standard purchase specifications are detailed descriptions or requirements established by a company or organization for the purchase of goods or services.

Question 5

Why are standard purchase specifications used ?

Answer 5

• They are used when receiving foods
• They force owners to determine exact requirements

Question 6

What is par stock?

Answer 6

The right amount of stuff a business needs to have. It’s the sweet spot where they have enough inventory to keep things running smoothly without wasting money on extra stuff they don’t need.

Question 7

What are the factors that affect par stock

Answer 7

• Storage space
• Frequency of orders
• Usage

Question 8

What is a market quotation sheet ?

Answer 8

It’s a document that lists the prices of different items or materials needed for a project or to run a business smoothly.

Question 9

What are the functions of the market quotation sheet ?

Answer 9

• Taking daily inventory
• Determining suitable order quantities
• Selecting vendors

Question 10

What is used to determine quantities on hand and what is needed?

Answer 10

Perpetual Inventory Method