Deck 3: Purchasing and Receiving

Question 1

The Popularity Index of a menu item is equal to the

A) Total number of a specific menu item sold ÷ Total number of all menu items sold.
B) Total number of all menu items sold ÷ Total number of a specific menu item sold.
C) Total number of a specific menu item sold x Total number of all menu items sold.
D) Total number of all menu items sold x Total number of a specific menu item sold.

Answer 1

A

Question 2

What is the popularity index for Vegetable Lo Mein?

A) 0.30
B) 0.35
C) 0.40
D) 0.45

Answer 2

C

Question 3

Based on its popularity index, what is the predicted number of Seafood Hot Pots to be sold if management forecasts that 700 guests will be served?

A) 150
B) 175
C) 200
D) 225

Answer 3

B

Question 4

A foodservice manager's menu includes an entree with a popularity index of 0.30. What will be the predicted number to be sold of this entrée on a day the manager forecasts 450 guests will be served?

A) 30
B) 45
C) 135
D) 150

Question 5

What is an alcoholic beverage product is made from grain and is flavored with hops?

A) Beer
B) Wine
C) Liquor
D) Spirit

Question 6

What information should be excluded when managers produce standardized recipes?

A) Portion size
B) Ingredient list
C) Item selling price
D) Preparation method

Question 7

What is the most accurate way to determine the amount of an ingredient used in a standardized recipe?

A) Sorting
B) Counting
C) Portioning
D) Weighing

Question 8

A manager's standardized recipe produces 125 servings. The manager wants to produce 175 servings of the recipe. What will be the recipe conversion factor (RCF) the manager will use to adjust this recipe to produce the desired yield?

A) 0.40
B) 0.71
C) 1.40
D) 1.71

Question 9

A manager's standardized recipe makes 200 portions. The manager needs to make 120 portions. What will be the recipe conversion factor the manager will use to produce the desired yield?

A) 0.6
B) 1.7
C) 6.0
D) 16.7

Question 10

A manager's standardized recipe makes 400 ounces of product and yields 100 portions. 15% of this recipe's weight is sugar. How much sugar will be required if the manager wants to make 200 portions of this item?

A) 7.5 ounces
B) 75 ounces
C) 7.5 pounds
D) 75 pounds

Question 11

What is the highest USDA grade for beef?

A) Angus
B) Choice
C) Prime
D) Select

Question 12

A manager buys 16- to 20-count shrimp. For this size shrimp, 16 to 20 of the individual shrimp would be required to yield one

A) kilo.
B) gram.
C) ounce.
D) pound.

Question 13

How many individual shrimps would be found in a 5-pound box of 16-20 count shrimp?

A) 16-20
B) 32-40
C) 64-80
D) 80-100

Question 14

What is the procurement tool managers use to conduct comparison shopping?

A) Bid sheet
B) Credit memo
C) Standardized recipe
D) Product specification

Question 15

Cherry picker is the term vendors use to describe operators who

A) buy from only one vendor.
B) are committed to source reduction.
C) grow their own fruits and vegetables.
D) purchase only vendor items that are on sale.

Question 16

Vintner-related information on a bottled wine's label indicates the

A) year the wine was produced.
B) amount of alcohol in the wine
C) type of grape used to produce the wine.
D) name and location of the wine's producer.

Question 17

Which type of alcoholic beverage would normally be labeled with a pull date?

A) Beer
B) Wine
C) Spirit
D) Liqueur

Question 18

What is the procurement tool used by managers to formally request products from vendors?

A) Bid sheet
B) Purchase order
C) Standardized recipe
D) Product specification

Question 19

A PO may include a variety of product information but, for each product listed, it must always include the quantity ordered and the

A) manufacturer of the product.
B) price quoted by the supplier.
C) time of day the product is to be delivered.
D) amount of the product to be held in inventory.

Question 20

What members of a foodservice operation should receive copies of purchase orders?

A) Servers
B) Receiving clerks
C) Production workers
D) Marketing staff

Question 21

A food or beverage product delivery is said to be "short" when

A) the delivery was late.
B) more items than ordered were delivered.
C) fewer items than ordered were delivered.
D) the vendor does not provide a delivery invoice.

Question 22

A credit memo is a procurement tool managers use to

A) file vendor invoices.
B) place additional food orders
C) modify product specifications.
D) correct inaccurate delivery invoice totals.

Question 23

What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

A) 10 to 25⁰F (-12.2 to -3.9⁰C)
B) 20 to 35⁰F (-6.7 to 1.7⁰C)
C) 30 to 45⁰F (-1.1 to 7.2⁰C)
D) 40 to 55⁰F (4.4 to 12.8⁰C)

Question 24

When a buyer and seller agree to hold the price of a product constant over a defined period of time they have established a

A) bid price.
B) delivery price.
C) contract price.
D) cherry pick price.

Question 25

A manager buys 4 cases of fresh green beans at a quoted price of $18.50 per case. What should be the extended price of the green beans, as listed on the manager's purchase order?

A) $18.50
B) $37.00
C) $54.50
D) $74.00

Question 26

A menu item's popularity index will always fall between 0 and 1.0.

Question 27

Unopened bottled wines are highly perishable.

Question 28

A standardized recipe's yield identifies the number of portions the recipe produces.

Question 29

Accurate purchasing requires the existence and use of standardized recipes.

Question 30

When purchasing items such as seafood and fruits, the term "count "refers to the number of pieces contained in one box or one carton.

Question 31

The two methods used to increase or decrease a standardized recipe's yield are the factor method and the cost method.

Question 32

In most cases, the purchase price of well liquors will be lower than the purchase price of call liquors.

Question 33

The use of purchase orders is required so receiving clerks will have a record of what items should be delivered in the future.

Question 34

The proper receiving of beverage products requires greater skill on the part of receiving clerks than does the proper receiving of food products.

Question 35

A credit memo is an addendum to a delivery invoice designed to correct any differences between purchase order amounts and delivery invoice amounts.