Question 1

Which of the following terms describes a series of records, documents, or reports that trace the flow of resources through an operation?&#10;A) purchase specification&#10;B) audit trail&#10;C) delivery invoice&#10;D) inventory checklist

Accepted Answer

An audit trail is a series of records, documents, or reports that trace the flow of resources through an operation, typically used for financial or accounting purposes. Purchase specifications are detailed descriptions of the goods or services being purchased. Delivery invoices are documents sent to customers indicating the shipment of goods and the associated costs. Inventory checklists are lists used to keep track of inventory levels and locations.

Question 2

In relation to the purchasing function, the term quality refers to:&#10;A) highest price.&#10;B) popularity of a menu item.&#10;C) suitability for intended use.&#10;D) standardized inspection grades.

Accepted Answer

Quality in the purchasing function refers to the suitability of a product or ingredient for its intended use. This includes factors such as taste, texture, appearance, and overall performance in recipes or dishes. Price, popularity, and inspection grades can also be important considerations, but they are not the primary definition of quality in purchasing.

Question 3

Which of the following types of purchasing&#173;related theft is characterized by a supplier trying to submit an invoice for payment more than once?&#10;A) nonexistent company fraud&#10;B) reprocessing scheme&#10;C) quality substitution theft&#10;D) none of the above

Accepted Answer

Reprocessing scheme is the type of purchasing-related theft characterized by a supplier trying to submit an invoice for payment more than once. Nonexistent company fraud involves creating a fake company to sell goods or services, while quality substitution theft involves providing inferior goods or services than what was ordered. Thus, the correct answer is B.

Question 4

The manager of a new 120&#173;seat 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?&#10;A) location of supplier&#10;B) quality of the supplier's operation&#10;C) the supplier's prices&#10;D) technical ability of the supplier's staff

Accepted Answer

The answer of The manager of a new 120&#173;seat independent...

Question 5

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

Accepted Answer

To recoup $600 wasted each month for 12 months, the restaurant needs to cover $7,200 in total. With a profit target of 15%, the additional revenue needed is $7,200 / 0.15 = $48,000.

Question 6

With the minimum/maximum ordering system, the maximum number of purchase units permitted in storage is determined by the:&#10;A) usage rate plus the minimum level.&#10;B) usage rate plus the lead&#173;time quantity.&#10;C) lead&#173;time quantity plus the safety level.&#10;D) lead&#173;time quantity minus the safety level.

Accepted Answer

The answer of With the minimum/maximum ordering system, the maximum...

Question 7

A stockout can occur as a result of:&#10;A) employing a perpetual inventory system.&#10;B) overpurchasing.&#10;C) inadequate menu engineering.&#10;D) underpurchasing.

Accepted Answer

Stockout occurs due to underpurchasing, which means that the inventory was not replenished in time or enough stock was not purchased to meet the demand. Overpurchasing may lead to wastage of food items, and inadequate menu engineering may result in poor sales and limited demand for some items but they do not directly cause stockouts. Perpetual inventory system is a method of inventory management that keeps track of inventory levels in real-time, and it does not directly result in stockouts.

Question 8

Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the:&#10;A) delivery invoice.&#10;B) daily receiving report.&#10;C) purchase order.&#10;D) standard purchase specification sheet.

Accepted Answer

The delivery invoice is a legal document that serves as proof of delivery of goods and transfer of ownership from the supplier to the food and beverage operation. The receiving employee should carefully inspect and count the items and sign the delivery invoice to acknowledge receipt and acceptance of the goods. This documentation is necessary for proper accounting and inventory control. The other options (B, C, and D) are internal documents used to facilitate the purchasing and receiving process, but they do not specifically indicate transfer of ownership.

Question 9

Which of the following best characterizes the purchasing function of franchisees of a multi&#173;unit food and beverage company?&#10;A) Franchisees may purchase products such as fresh produce and bakery items locally, but must buy all other items from the franchisor company.&#10;B) Franchisees are required to purchase all products&#173; regardless of type&#173;from their franchisors.&#10;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&#173; developed specifications in products purchased from any supplier.&#10;D) Franchisees are permitted to purchase both food and nonfood products for their operation from any supplier without restriction.

Accepted Answer

Franchisees are not obligated to purchase products from an internal source like company commissaries, but they are required to follow the franchisor's product specifications when purchasing from any supplier.

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?&#10;A) chef&#10;B) purchasing agent&#10;C) receiving agent&#10;D) storeroom clerk

Accepted Answer

The chef is generally responsible for completing an issue requisition when items are needed in food production areas. They are the ones who know what ingredients are needed for each dish and can order them as needed. Purchasing agents are responsible for placing orders with vendors and negotiating pricing, while receiving agents are responsible for checking in deliveries and storing items in the correct areas. Storeroom clerks are responsible for maintaining inventory levels and ensuring the correct items are stocked in the storeroom.

Deck 6: Purchasing and Receiving Controls