Topic B: Procurement, Receiving, and Inventory Management Flashcards
____________ involves receiving, purchasing, inventory control, and storage
Procurement
_____________ uses the same process as _____________ but scores the bidders based on established criteria
informal procurement processes; formal procurement processes
_____________ is a type of formal procurement that uses an invitation to bis
competitive sealed bidding
_____________ is a type of formal procurement process that uses a request for proposal
competitive negotiation
The steps for informal procurement processes are:
- Identity sources eligible, able, and willing to provide products
- Contact sources
- Evaluate bidders response
- Determine the most responsive and responsible bidder at the lowest price
Develop specification in writing
The steps for informal procurement processes are:
- Develop specification in writing
- Contact sources
- Evaluate bidders response
- Determine the most responsive and responsible bidder at the lowest price
Identify sources eligible, able, and willing to provide products
The steps for informal procurement processes are:
- Develop specification in writing
- Identity sources eligible, able, and willing to provide products
- Determine the most responsive and responsible bidder at the lowest price
- Contact sources
4. evaluate bidders response
A ___________ is an independent sales representative who contracts with certain manufacturers, processors, and prime source producers to arrange transactions between the two parties
Broke
Does not keep inventory
A __________________ sells the manufacturer’s products to wholesale and retail customers
Manufacturers representative
_________________ should be developed to ensure consistency of price, product quality, operational function, and fit for purpose
Specifications
are provided to potential bidders and a contract is agreed upon with those specifications
_________________ is when food service operations create collective buying power to purchase more products at a lower price
Group purchasing
aka Group Purchasing Organizations (GPOs)
A __________________ is a pricing contract that a supplier offerings to a business on products they frequently buy
prime vendor agreement
Used when a single vendor provides a customer with a majority of purchases
A _________________ is generally used by the food service manager to request items from the purchasing manager
requisition form
__________________ is a receiving method in which you give the receiving clerk and invoice or a purchase order that lists the items but not the quantity, weight, or price
Blind check receiving method
__________________ means that the liability and title possessions of the items ordered shift to the customer when the shipment leaves the point of origin
Free on Board
__________________ is a type of inventory system that takes into account the relative importance of inventory items based on their activity level
ABC inventory classification system
Looks at what percent of inventory an item contributes along with how much it contributes to the annual total of purchases
______________ is a type of item in the ABC inventory classification system that makes up 10-20% of the total number of items kept in inventory but makes up __% to __% of total value purchases
A items
60%-80%
______________ is a type of item in the ABC inventory classification system that makes up 50% to 60% of total inventory but makes up __% to __% of total purchases
C items
5% to 10%
_____________ is a type of inventory in which a running balance of inventory is kept on hand
Perpetual inventory
Records for each product are maintained with the date that the items were receiving, the date the items were removed, the reorder point, purchase unit size, and par stock all in one place
Time consuming
_____________ is a type of inventory which is completed one a month with physical counts recorded on a spreadsheet including the product name, unit size, count, and total value
Physical inventory
_____________ is how many times a month inventory is transformed into revenue
Inventory turn over
also tells you how many weeks supply you typically have at a time
A ____ turn over rate would be one greater than _________ and it means that there’s typically a large portion of money in inventory which increases storage space requirements, energy requirements, capital cots, and spoilage
low; 2 weeks
A ____ turnover rate of less than ________ might indicate pilfering or that standardized recipes are not being used
High; 1 week
Inventory turn over formula
inventory turn over= food cost / average food inventory
____________ is the minimum amount of supply require in store
Par stock (aka safety stock)
The safety stock of an item can be calculated using the _____________ which is the optimum quantity of an item to be purchased each time to minimize the cost of ordering and carrying an item in inventory
economic order quantity
_____________ is the average cost of carrying the average quantity in inventory
holding cost
the total cost of an item is the sum of its ___________, ___________, and ___________
ordering cost
holding cost
purchase cost
In ________________ you always order X number of days before reaching your safety stock number rather than waiting until you reach your safety stock number
Fixed order quantity inventory systems
In ________________, inventory is brought up to par level each time an order is placed regardless of how much is on hand
Par stock ordering
This system allows stock to dip below par level
In ________________ the stock is depleted to safety level before an order is placed
Minimum maximum stock method
The number of units ordered will be the same each time
In ________________ items are purchased as needed for immediate production and consumption without storing or recording in inventory
Just in time purchasing
In general, cold foods should be received at ____ or colder
41F
In general, frozen foods should be received at ___ or lower
0F
In general, hot foods should be received at ___ or higher
135F
Live shellfish, shucked shellfish, milk and milk products, egg and egg products should be received at ____ or lower
45F
RTE TCS foods should be marked with use by date if they are going to be held for _____
at least 24 hours
TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:
1.
- seafood
- whole beef and pork
- ground meat and fish
- poultry (whole and ground
- RTE Food
TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:
- RTE food
- whole beef and pork
- ground meat and fish
- poultry (whole and ground
seafood
TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:
- RTE food
- seafood
3. - ground meat and fish
- poultry (whole and ground
- whole beef and pork
TCS foods should be vertically stored in order of minimum internal cooking temperature. Top to bottom:
- RTE food
- seafood
- whole beef and pork
- poultry (whole and ground)
ground meat and fish
Shelves should be at least _____ of the floor with space in between the all and the back of the shelf
6 inches
____________ bioterrorism agents are easily transmissible from person to person or easily disseminated, have high mortality rates, have the potential for public panic and social disruption, and require special actions for public health preparedness
Category A
Highest priority agents. Include anthrax, botulism, plague, smallpox, tularemia, and viral hemorrhagic fevers
_____________ bioterrorism agents are moderately easy to disseminate, have moderate mortality rates, require enhanced disease surveillance and specific enhancements in the CDC’s diagnostic capacity
Category B
Second highest priority agents. Include Salmonella, E. coli, shigella, cholera, cryptosporidium parvum, staphylococcal enterotoxin B, typhus fever, and viruses that cause encephalitis
Refrigerators will keep food safe for about _____ with the door shut during a power outage
4 hours
Freezers will hold temperature for _____ when full or _____ when half full with the door shut during power outages
48; 24
When choosing what to discard and what to keep after power outages, most products should be discarded if they have been held above _____ for over ____
40F, 2 hours
exceptions- hard cheeses, processed cheese, butter, margarine, fruit juices, canned fruits, uncut fresh fruits, dried fruits, condiments, vinegar based dressing, bakery items, fresh mushrooms, herbs and spices, raw veggies
The 4 different types of food service systems are:
Conventional
Ready prepared
Commissary
Assembly/Serve
In a ________________ food service system, food is purchased, transformed into the final product for service, and held at serving temperature until actually served all in the same facility
Conventional
Advantages- high food quality, flexibility in the foods that can be produced
Disadvantages- less time flexibility, more labor, workload is unevenly distributed, workload is limited to the length of time hot food can be held
In a ________________ food service production system, the food is prepared in a large central kitchen and then delivered in bulk for final production and service
commissary
Ideal for serving large volumes of food
Advantages- cost savings, limited workload variability, uniform products across service locations, no cooking during meal time
Disadvantages- food safety concerns, quality concerns during holding and transporting, requires reliable transportation and large production kitchen
In ________________ food production system food is prepared, chilled/frozen, and then heated back up for service all in the same location
Ready-prepared
Advantages- ability to prepare food in bulk or individual portions, more even workload, supports increased variety
Disadvantages- large equipment requirements, not all foods freeze or chill well, quality concerns
In a ________________ food production system, prepared food that requires minimal assembly or cooking prior to service is purchased. Food is held chilled or frozen before being assembled or heated for service.
Assembly/Serve
Advantages*- reduced labor and skill, food is purchased prepared, requires minimal equipment
Disadvantages- limited menu, higher food cost, quality is not always the same as fresh
*advantages are only really seen in small food service operations- the higher cost from purchasing prepared food items versus equipment investment isn’t offset with large foodservice operations
In a ________________ prepared food is portioned and assembled for meals at a central location and the completed orders are then transported to customers.
Centralized delivery system
Seen in fast food, hospitals, long term care facilities. Food is transported plated or basically ready to plate
In a ________________ there is a main kitchen in which bulk quantities of food are prepared and then transported to the satellite locations. Staff at the satellite locations reheat, portion, and assemble the meals.
decentralized delivery system
Used when there’s a large distance between the kitchen and the consumer and/or when menu items travel better in bulk than plated. Used in large hospitals, medical centers, school districts
