Deck 4: Purchase Specifications

Question 1

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

Answer 1

True

Question 2

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

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

Answer 2

C

Question 3

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

Answer 3

False

Question 4

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

Question 5

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

Question 6

When purchasing, what is the most important price consideration?

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

Question 7

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?

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

Question 8

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 end-product price per pound?

A) $.48
B) $.42
C) $.32
D) $.38

Question 9

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

Question 10

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

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

Question 11

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?

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

Question 12

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.

Question 13

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 usable weight of the primary cut?

A) 13.7 pounds
B) 15.5 pounds
C) 14.2 pounds
D) 9.9 pounds

Question 14

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

A) $.32
B) $.48
C) $.16
D) $.24

Question 15

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

Question 16

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?

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

Question 17

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

Question 18

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.

Question 19

You should test products using the same conditions under which they would normally be used.

Question 20

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 per servable pound?

A) $5.96
B) $4.96
C) $5.15
D) $3.85

Question 21

What is a "make or buy" decision?

Question 22

What is a yield percent?

Question 23

What is volume pricing?

Question 24

Describe a perpetual inventory.

Question 25

Describe a butcher test.

Question 26

What is a lead time?

Question 27

What is a cost factor?

Question 28

What is a can-cutting test?

Question 29

What is a market report?

Question 30

Define yield.