Deck 12: Purchasing and Receiving

Question 1

Most restaurants use _____ when purchasing meat, seafood, and produce (fruit and vegetables).

A) menu
B) a request form
C) purchase specifications
D) a purchase order

Answer 1

C

Question 2

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. What is the beverage cost percentage, calculating transfers? ____________%

Answer 2

31.14

Question 3

A cook in the kitchen needs certain supplies from the storage area to carry out the day's production. To obtain these supplies, the cook fills out a(n) _____.

A) invoice
B) weekly recapitulation form
C) storage area requisition
D) profit and loss statement

Answer 3

C

Question 4

Which of the following is not a vital business form used in the food service industry?

A) invoice
B) purchase order
C) yield percentage
D) requisition

Question 5

To find the amount on the purchase order form, _____ the quantity times the unit price.

A) add
B) divide
C) subtract
D) multiply

Question 6

It can be said, without hesitation, that behind every successful business is usually a good chef.

Question 7

In many restaurants, the waitstaff enters the order of the guest into a computer called _____ either via a touch screen or a handheld terminal.

A) point of sales (POS)
B) facsimile
C) Macintosh
D) touch tone

Question 8

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. Without calculating transfers, what is the food cost percentage? ____________%

Question 9

An invoice is a demand, usually made in written form, for something that is needed.

Question 10

An invoice accompanies each shipment or delivery of food brought into a food service operation.

Question 11

Multiply the quantity times the unit price to find the extension price.

Question 12

If an establishment has a policy of using invoices, then the invoice can be used by the bookkeeper to check against a copy of the invoice before the bill is paid.

Question 13

In many restaurants, the waitstaff enters the order of the guest into a computer called a purveyor either via a touch screen or a handheld terminal.

Question 14

A weekly recapitulation form is an important part of a successful food service operation. It provides a detailed description of the items being purchased.

Question 15

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. What is the food cost percentage, calculating transfers? ____________%

Question 16

A(n) _____ is a written document listing goods sent to a purchaser by a vendor with their prices, quantity, and charges.

A) purchase specification
B) recapitulation form
C) final inventory
D) invoice

Question 17

A(n) _____ is a written form that indicates to the vendor how many items are to be delivered to an establishment, and lists the prices for each item.

A) request form
B) invoice
C) purchase specification
D) purchase order

Question 18

A purchase order is a written form that indicates to the vendor how many items are to be delivered to an establishment, and lists the prices for each item.

Question 19

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. Without calculating transfers, what is the beverage cost percentage? ____________%

Question 20

On a purchase order, to find the amount column, multiply the number of cases times the price.

Question 21

In many restaurants, the waitstaff enters the order of the guest into a computer called ____________________ ____________________ ____________________ either via a touch screen or a handheld terminal.

Question 23

____________________ ____________________ provide a detailed description of the items being purchased.

Question 26

Round to the nearest hundredth of a percent. The sales of January 21 in the ZZZZ Restaurant were $10,620.00 and $10,430.00 in the bar. The cost of food was $3,870.00, and the bar costs were $1,830.00. The amount of food that was sent from the kitchen to the bar was $750.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $390.00.
1. Without calculating transfers, what is food cost percentage? ____________
2. Without calculating transfers, what is the beverage cost percentage? ____________
3. What is the food cost percentage, calculating transfers? ____________
4. What is the beverage cost percentage, calculating transfers? ____________

Question 28

A(n) ____________________ ____________________ is a written form that indicates to the vendor how many items are to be delivered to an establishment, and lists the prices for each item.

Question 29

Recently, the trend has been to compare vendor prices at the beginning of the year and purchase from one vendor throughout the year. This vendor is referred to as the ____________________ ____________________.

Question 30

A ____________________ is a demand, usually made in written form, for something that is needed.

Question 32

In most food service operations, one person is designated to do the purchasing. This person is usually called the _____ _______________ _____ _______________ .

Question 33

Storeroom Requisition: Find the extension cost and the total. Round to the nearest cent.
3 cases 4 - 1-gallon whole dill pickles @ $16.10 per case ___________
6 cases 12 - 15-ounce chicken rice soup @ $27.37 per case ___________
4 cases 4 - 1 gallon sweet pickle relish @ $18.40 per case ___________
6 cases 6 - #10 cans tomatoes diced @ $13.97 per case ___________
5 cases 6 - #10 cans sliced pineapple @ $22.70 per case ___________
3 cases 4 - 5-pound American cheese sliced @ $1.88 per lb. ___________
Total ___________

Question 34

An ____________________ is a written document listing goods sent to a purchaser by a vendor with their prices, quantity, and charges.

Question 35

Find the extension cost and the total. Round to the nearest cent.
5 - #10 cans sliced pineapple @ $3.50 per can ___________
4 - #10 cans cherries @ $7.21 per can ___________
3 bunches celery @ $0.89 per bunch ___________
6 pounds tomatoes @ $0.76 per pound ___________
9 dozen eggs @ $0.92 per dozen ___________
5 - 2 1/2-pound boxes of Lima beans @ $1.23 per pound ___________
Total ___________