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Test 1 Flashcards

1
Q

THE SHERMAN ANTITRUST ACT

A

1890 - First piece of antitrust legislation – forbids reduction or elimination of competition

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2
Q

PURE FOOD ACT AND FEDERAL MEAT INSPECTION ACT

A

1906 - gave inspection power to Dept of Ag over consumable products

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3
Q

POULTRY PRODUCTS INSPECTION ACT

A

1957

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4
Q

HACCP

A

1996 - HAZARD ANALYSIS CRITICAL CONTROL POINTS

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5
Q

FOOD AND DRUG ADMINISTRATION (FDA)

A

random inspection of food processing plants – sets standards – has power to remove products from the marketplace

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6
Q

PUFI

A

Seafood has been produced and packed under continuous government inspection by the US DEPT OF COMMERCE

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7
Q

FEDERAL TRADE COMMISSION (FTC)

A

oversees advertising, deceptive promotions, monopolies, and unprofessional conduct in the marketplace

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8
Q

THE CLAYTON ACT

A

1914 - regulates TYING AGREEMENTS – where one is forced to buy one product in order to purchase another product and prohibits - EXCLUSIVE DEALING – can only buy his product and no others

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9
Q

ROBINSON – PATMAN ACT

A

1936 - regulates promotional discounts

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10
Q

FAIR PACKAGING AND LABELING ACT

A

label must state the identity of the product – the net quantity of the contents and name, place of business of the manufacturer.

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11
Q

The Market’s History

A

How the US developed from an agrarian to an industrial society

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12
Q

GROWERS (FARMERS)

A

Producers of raw food products

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13
Q

Manufacturers and Fabricators

A

Takes a raw product and fabricates it

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14
Q

Middlemen

A

Move product to wholesalers for distribution

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15
Q

Wholesalers – Distributors

A

They purchase and stock product

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16
Q

Salesperson

A

Work for wholesalers – make direct contact with buyers

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17
Q

Brokers

A

Represent a product line – work off a small mark up (5%) product moves through a distributor

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18
Q

TIME VALUE

A

We request a predetermined amount of product on a certain day and time

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19
Q

FORM VALUE

A

The form we want the product to be in when delivered

Usually determined after a “make or buy” decision

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20
Q

Place Value

A

Product is delivered to our operation – can pick up?

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21
Q

INFORMATION VALUE

A

Recipes not very useful – but nutritional information can be

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22
Q

SUPPLIER SERVICES VALUE

A

Chemical companies and staff

23
Q

Authorized Purveyors

PRODUCE (13 THINGS)

A

PERSON RESPSONSIBLE: Ass’t. Mgr

PLACING ORDER – computer, tele, on site, etc

DAY(s) of the Week

TIME PLACED:

DELIVERY DAY AND TIME (AM/PM)

NAME OF COMPANY

SALESPERSON NAME AND CONTACT INFO.

QUOTES RECEIVED – HOW AND WHEN

Prices good for ? – Updated?

Days of Delivery

Lead Time

Any special conditions

Other:

24
Q

JELLIES

A

contains fruit juices and sugar

25
Q

JAMS

A

Has mashed fruit in its gel

26
Q

PRESERVES

A

has large pieces of fruit suspended in its gel

27
Q

MARMALDES

A

Clear jellies with slices of fruit suspended in its gel

28
Q

FRUIT BUTTERS

A

semi-solid pastes of cooked, strained fruit pulp (ex. apple butter)

29
Q

CHILLED JUICES

A

may not be heated treated – prepared from fresh fruit – short shelf life

30
Q

CANNED JUICES

A

heat treated – variety of flavors – longer shelf life

31
Q

Frozen JUICES

A

most popular (orange) – needs equipment and correct brix

32
Q

BRIX

A

ratio of juice to water

33
Q

DRIED FRUITS

A

moisture reduced – popular with baked items – (ex. raisins, apricots, fig)

34
Q

Dried Veg

A

reconstituted with water – cans or bags – (ex. instant mashed potatoes,
diced onions, peppers, etc) used often in preparing entrees

35
Q

2.5 CAN

A

5.75 CUPS - JUICES AND WHOLE CHICKEN - 46 OZ

36
Q

10 CAN

A

12 CUPS - RESTAURANT SIZE -

37
Q

SUPPLIER

A

SOMEONE WE BUY GOODS FROM

38
Q

SPECS

A

DETAILED DESCRIPTION OF WHAT YOU WANT

39
Q

BID - CALL - QUOTE SHEET

A

FORM USED TO RECORD PURVEYOR PRICES

40
Q

INVOICE

A

BILL LISTING ITEMS QUOTED AND TOTAL AND TERMS OF PAYMENT

41
Q

DELIVERY TICKET

A

PRESENTED BY THE DELIVERY PERSON - LISTING ITEM AND QUANTITY

42
Q

GROSS WEIGHT

A

TOTAL WEIGHT INCLUDING PACKAGING

43
Q

NET WEIGHT

A

MINUS PACKAGE

44
Q

REQUISITION

A

INTERNAL DOCUMENT USED TO MOVE OR ORDER PRODUCTS

45
Q

PURCHASE ORDER

A

AUTHORIZES THE PURCHASE OF THE PRODUCT

46
Q

PAR STOCK

A

PREDETERMINED QUANTITY OF PRODUCT IN INVENTORY

47
Q

WHAT TO BUY

A

A. Determined first by your menu – standardized recipes
B. Scope of operation
C. Quantity – initial order could by based on a past history
Barometer or a SWAG – eventually Pars will be established
D. Quality – what grade –
E. Make or Buy – decision –

48
Q

WHERE AND FROM WHOM TO BU

A

A. LOCAL – convenience – good relations – native to area (fish, produce)
B. REGIONAL – not close to major distribution area
C. NATIONAL – INTERNATIONAL – (by specialists)
D. CONTRACT –Negotiated by a company agreement
E. COMMISSARY – products purchased and produced there
F. OTHER

49
Q

HOW TO BUY – PLACING AN ORDER

A

A. Technology – computerized systems – for receiving bids -placing orders – setting up an ordering system
B. On site orders – Vendors – Brokers
C. Cost Plus – see purveyors price – pay a mark up
D. Bid – Contract
E. Rebates – Sales – Volume Discounts – Special Pricing

50
Q

PRACTICES TO AVOID

A

A. Back door selling
B. Relationship Buying
C. Deals “too good to be true”

51
Q

WHOLESOME MEAT ACT AND WHOLESOME POULTRY ACT

A

1967 & 1968- REQUIRES STATE INSPECTION TO BE AS GOOD AS FEDERAL INSPECTION

52
Q

SELF-HANDLING PROCEDURES

A

LABEL DETAILING HOW THE FOOD SHOULD BE SAFELY HANDLED

53
Q

FOOD SAFETY INSPECTION SERVICE

A

USDA - OVERSEES MEAT INSPECTION

54
Q

FEDERAL FOOD, DRUG, AND COSMETIC ACT

A

PROVIDES MOST FOOD AND DRUG REGULATION IN US

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