Question 1

What is a can-cutting test?

Accepted Answer

In a can-cutting test, you can determine the yield of certain goods through weighing or counting the drained contents of the container.

Question 2

You are purchasing cans of tomato sauce for your restaurant. Assuming a safety stock of one day, a lead time of two days, and a daily usage of ten cans, how many cans should your order quantity be?

Accepted Answer

A)  15 
B)  20 
C)  30 
D)  10 
A)  15 
B)  20 
C)  30 
D)  10 C

Question 3

Safety stock is the extra amount of product that you keep on hand to ensure that you will have time to order more of that product before you run out.

Accepted Answer

A) True 
 B)False  True

Question 4

What is a market report?

Accepted Answer

A market report is written by

Question 5

Describe a perpetual inventory.

Accepted Answer

A perpetual inventory keeps a

Question 6

The information you need for making product decisions includes all the following except:

Accepted Answer

A)  Menu and ingredient information from the chef 
B)  Budget information from the manager 
C)  The waitstaff's item preferences 
D)  Price and quality information from vendors 
A)  Menu and ingredient information from the chef 
B)  Budget information from the manager 
C)  The waitstaff's item preferences 
D)  Price and quality information from vendors

Question 7

When purchasing, what is the most important price consideration?

Accepted Answer

A)  As-purchased price 
B)  Delivery costs 
C)  Cost factor 
D)  Vendor perks 
A)  As-purchased price 
B)  Delivery costs 
C)  Cost factor 
D)  Vendor perks

Question 8

Par levels for the inventory are set amounts that maintain enough stock, but not more than is necessary for your business volume.

Accepted Answer

A) True 
 B)False

Question 9

Define yield.

Accepted Answer

Yield means the net weight or

Question 10

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the yield percentage?

Accepted Answer

A)  50 percent 
B)  42 percent 
C)  84 percent 
D)  110 percent 
A)  50 percent 
B)  42 percent 
C)  84 percent 
D)  110 percent

Question 11

What is a yield percent?

Accepted Answer

Yield percentage is

Question 12

What is a lead time?

Accepted Answer

Lead time is the time between

Question 13

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one potato?

Accepted Answer

A)  $.50 
B)  $.75 
C)  $.30 
D)  $.20 
A)  $.50 
B)  $.75 
C)  $.30 
D)  $.20

Question 14

Costs of acquisition are generally higher when you order in bulk quantities, less frequently.

Accepted Answer

A) True 
 B)False

Question 15

Your role as a purchaser is to make sure the quality of the products you receive from a vendor matches your specifications, which are based on your menu and market.

Accepted Answer

A) True 
 B)False

Question 16

The difference between end-product price and as-purchased price is negligible.

Accepted Answer

A) True 
 B)False

Question 17

Calculating yield percentage tells you whether or not your customers will be satisfied with their portion sizes.

Accepted Answer

A) True 
 B)False

Question 18

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost factor per portion?

Accepted Answer

A)  1.3 
B)  1.8 
C)  2.0 
D)  1.5 
A)  1.3 
B)  1.8 
C)  2.0 
D)  1.5

Question 19

What is volume pricing?

Accepted Answer

If the addition of one or more

Question 20

Most products have about the same value for all food service operators.

Accepted Answer

A) True 
 B)False

What is a can-cutting test?

You are purchasing cans of tomato sauce for your restaurant. Assuming a safety stock of one day, a lead time of two days, and a daily usage of ten cans, how many cans should your order quantity be?

Safety stock is the extra amount of product that you keep on hand to ensure that you will have time to order more of that product before you run out.

What is a market report?

Describe a perpetual inventory.

The information you need for making product decisions includes all the following except:

When purchasing, what is the most important price consideration?

Par levels for the inventory are set amounts that maintain enough stock, but not more than is necessary for your business volume.

Define yield.

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the yield percentage?

What is a yield percent?

What is a lead time?

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one potato?

Costs of acquisition are generally higher when you order in bulk quantities, less frequently.

Your role as a purchaser is to make sure the quality of the products you receive from a vendor matches your specifications, which are based on your menu and market.

The difference between end-product price and as-purchased price is negligible.

Calculating yield percentage tells you whether or not your customers will be satisfied with their portion sizes.

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost factor per portion?

What is volume pricing?

Most products have about the same value for all food service operators.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 4: Purchase Specifications

What is a can-cutting test?

You are purchasing cans of tomato sauce for your restaurant. Assuming a safety stock of one day, a lead time of two days, and a daily usage of ten cans, how many cans should your order quantity be?

Safety stock is the extra amount of product that you keep on hand to ensure that you will have time to order more of that product before you run out.

What is a market report?

Describe a perpetual inventory.

The information you need for making product decisions includes all the following except:

When purchasing, what is the most important price consideration?

Par levels for the inventory are set amounts that maintain enough stock, but not more than is necessary for your business volume.

Define yield.

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the yield percentage?

What is a yield percent?

What is a lead time?

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one potato?

Costs of acquisition are generally higher when you order in bulk quantities, less frequently.

Your role as a purchaser is to make sure the quality of the products you receive from a vendor matches your specifications, which are based on your menu and market.

The difference between end-product price and as-purchased price is negligible.

Calculating yield percentage tells you whether or not your customers will be satisfied with their portion sizes.

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost factor per portion?

What is volume pricing?

Most products have about the same value for all food service operators.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters