Topic B procurement, production, distribution and service

Question 1

procurement

Answer 1

fx of aquiring material for production

Question 2

profit center

Answer 2

assigned both expense and revenue responsibilities eg: cageteria

Question 3

cost center

Answer 3

manage expenses, do not generate revenue (pt)

Question 4

can cutting

Answer 4

request sample from vendors, open cans and compare qualities (texture, aroma, taste)

Question 5

formal purchasing policy also called

Answer 5

competitive bid buying/ contract

Question 6

what happens with competitive bid buying

Answer 6

bids are opened together, place order with lowest bid

Question 7

prime vending

Answer 7

use single vendor for majority of purchases

Question 8

personnel in one office does all purchasing for all units in that organization

Answer 8

centralized purchasing

Question 9

centralized purchasing adv

Answer 9

cost effective and time saving

Question 10

involves unions of separate units, not related to a single management for joint purchasing

Answer 10

group or co op purchasing hospital

Question 11

adv for coop purchasing

Answer 11

economic advantage of large volume purchasing

Question 12

purchase as needed for production and immediate consumption

Answer 12

JIT, just in time purchasing

Question 13

eliminate the need to call in daily or weekly orders

Answer 13

standing orders

Question 14

products delivered with all transport charges paid

Answer 14

FOB free on board

Question 15

technical written specifications

Answer 15

indicate quality by objective and impartial test results, can cutting

Question 16

Approved brand specifications

Answer 16

indicate quality by specifying on a brand name or label

Question 17

performance specifications

Answer 17

indicate quality by functioning charactereistics of the product PH level of detergent

Question 18

determining need base on

Answer 18

number to be served, size portion and amount of waste

Question 19

formula of purchase

Answer 19

portion size * servings convert to lbs, EP /% yield (1lb)

Question 20

1 lb oz

Answer 20

16 oz

Question 21

how much ground beef should be purchase to produce 20, 4 oz servings of 50% yield?

Answer 21

10 lb

Question 22

when adjust recipes for different quantities always round

Answer 22

down

Question 23

1 gal = qt

Answer 23

4 qt

Question 24

1 pint = cup

Answer 24

2 cup

Question 25

1 cup= oz

Answer 25

8 oz

Question 26

Economic order quantity try to find best __ that min purchasing and inventory costs

Answer 26

order size

Question 27

EOQ = genghao (2FS/CP) what does it mean

Answer 27

F fixed cost of making an order, S sales or usage in units/yr, C Carrying costs of inventory (holding cost) % of total inventary P purchase price per unit

Question 28

what is moving average and whats it used for

Answer 28

average of past removal of food, used for short term forecast

Question 29

Delphi technique

Answer 29

expert opinion used in subjective model