Question 1

In relation to the purchasing function, the term quality refers to:

Accepted Answer

A)  highest price. 
B)  popularity of a menu item. 
C)  suitability for intended use. 
D)  standardized inspection grades. 
A)  highest price. 
B)  popularity of a menu item. 
C)  suitability for intended use. 
D)  standardized inspection grades. C

Question 2

The manager of a new 120­seat independent restaurant will start operations with an inexperienced chef and kitchen staff. Which of the following supplier selection criteria would the manager likely rank as most important?

Accepted Answer

A)  location of supplier 
B)  quality of the supplier's operation 
C)  the supplier's prices 
D)  technical ability of the supplier's staff 
A)  location of supplier 
B)  quality of the supplier's operation 
C)  the supplier's prices 
D)  technical ability of the supplier's staff D

Question 3

Which of the following best characterizes the purchasing function of franchisees of a multi­unit food and beverage company?

Accepted Answer

A)  Franchisees may purchase products such as fresh produce and bakery items locally, but must buy all other items from the franchisor company. 
B)  Franchisees are required to purchase all products­ regardless of type­from their franchisors. 
C)  Franchisees are not required to purchase products from specific sources such as company commissaries, but they are required by franchisors to adhere to company­ developed specifications in products purchased from any supplier. 
D)  Franchisees are permitted to purchase both food and nonfood products for their operation from any supplier without restriction. 
A)  Franchisees may purchase products such as fresh produce and bakery items locally, but must buy all other items from the franchisor company. 
B)  Franchisees are required to purchase all products­ regardless of type­from their franchisors. 
C)  Franchisees are not required to purchase products from specific sources such as company commissaries, but they are required by franchisors to adhere to company­ developed specifications in products purchased from any supplier. 
D)  Franchisees are permitted to purchase both food and nonfood products for their operation from any supplier without restriction. C

Question 4

With the minimum/maximum ordering system, the maximum number of purchase units permitted in storage is determined by the:

Accepted Answer

A)  usage rate plus the minimum level. 
B)  usage rate plus the lead­time quantity. 
C)  lead­time quantity plus the safety level. 
D)  lead­time quantity minus the safety level. 
A)  usage rate plus the minimum level. 
B)  usage rate plus the lead­time quantity. 
C)  lead­time quantity plus the safety level. 
D)  lead­time quantity minus the safety level.

Question 5

Which of the following types of purchasing­related theft is characterized by a supplier trying to submit an invoice for payment more than once?

Accepted Answer

A)  nonexistent company fraud 
B)  reprocessing scheme 
C)  quality substitution theft 
D)  none of the above 
A)  nonexistent company fraud 
B)  reprocessing scheme 
C)  quality substitution theft 
D)  none of the above

Question 6

Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the:

Accepted Answer

A)  delivery invoice. 
B)  daily receiving report. 
C)  purchase order. 
D)  standard purchase specification sheet. 
A)  delivery invoice. 
B)  daily receiving report. 
C)  purchase order. 
D)  standard purchase specification sheet.

Question 7

A restaurant wastes $600 each month because of poor purchasing practices. If the operation's budget targets a profit of 15 percent of revenues, how much additional revenue must be generated by year's end to recoup the $600 of wasted resources each month?

Accepted Answer

A)  $4,000 
B)  $24,000 
C)  $48,000 
D)  $52,000 
A)  $4,000 
B)  $24,000 
C)  $48,000 
D)  $52,000

Question 8

A stockout can occur as a result of:

Accepted Answer

A)  employing a perpetual inventory system. 
B)  overpurchasing. 
C)  inadequate menu engineering. 
D)  underpurchasing. 
A)  employing a perpetual inventory system. 
B)  overpurchasing. 
C)  inadequate menu engineering. 
D)  underpurchasing.

Question 9

Which of the following terms describes a series of records, documents, or reports that trace the flow of resources through an operation?

Accepted Answer

A)  purchase specification 
B)  audit trail 
C)  delivery invoice 
D)  inventory checklist 
A)  purchase specification 
B)  audit trail 
C)  delivery invoice 
D)  inventory checklist

Question 10

In relation to the food service purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?

Accepted Answer

A)  chef 
B)  purchasing agent 
C)  receiving agent 
D)  storeroom clerk 
A)  chef 
B)  purchasing agent 
C)  receiving agent 
D)  storeroom clerk

In relation to the purchasing function, the term quality refers to:

The manager of a new 120seat independent restaurant will start operations with an inexperienced chef and kitchen staff. Which of the following supplier selection criteria would the manager likely rank as most important?

Which of the following best characterizes the purchasing function of franchisees of a multiunit food and beverage company?

With the minimum/maximum ordering system, the maximum number of purchase units permitted in storage is determined by the:

Which of the following types of purchasingrelated theft is characterized by a supplier trying to submit an invoice for payment more than once?

Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the:

A restaurant wastes $600 each month because of poor purchasing practices. If the operation's budget targets a profit of 15 percent of revenues, how much additional revenue must be generated by year's end to recoup the $600 of wasted resources each month?

A stockout can occur as a result of:

Which of the following terms describes a series of records, documents, or reports that trace the flow of resources through an operation?

In relation to the food service purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?

The Challenge of Food and Beverage Operations

The Control Function

The Menu: the Foundation for Control

Operations Budgeting and Cost-Volume-Profit Analysis

Determining Food and Beverage Standards

Storing and Issuing Controls

Production and Serving Controls

Calculating Actual Food and Beverage Costs

Control: Analysis, Corrective Action,and Evaluation

Revenue Control

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters

Exam 6: Purchasing and Receiving Controls

In relation to the purchasing function, the term quality refers to:

The manager of a new 120­seat independent restaurant will start operations with an inexperienced chef and kitchen staff. Which of the following supplier selection criteria would the manager likely rank as most important?

Which of the following best characterizes the purchasing function of franchisees of a multi­unit food and beverage company?

With the minimum/maximum ordering system, the maximum number of purchase units permitted in storage is determined by the:

Which of the following types of purchasing­related theft is characterized by a supplier trying to submit an invoice for payment more than once?

Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the:

A restaurant wastes $600 each month because of poor purchasing practices. If the operation's budget targets a profit of 15 percent of revenues, how much additional revenue must be generated by year's end to recoup the $600 of wasted resources each month?

A stockout can occur as a result of:

Which of the following terms describes a series of records, documents, or reports that trace the flow of resources through an operation?

In relation to the food service purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?

The Challenge of Food and Beverage Operations

The Control Function

The Menu: the Foundation for Control

Operations Budgeting and Cost-Volume-Profit Analysis

Determining Food and Beverage Standards

Storing and Issuing Controls

Production and Serving Controls

Calculating Actual Food and Beverage Costs

Control: Analysis, Corrective Action,and Evaluation

Revenue Control

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters

The manager of a new 120seat independent restaurant will start operations with an inexperienced chef and kitchen staff. Which of the following supplier selection criteria would the manager likely rank as most important?

Which of the following best characterizes the purchasing function of franchisees of a multiunit food and beverage company?

Which of the following types of purchasingrelated theft is characterized by a supplier trying to submit an invoice for payment more than once?