Purchasing Final
one reason a procurement professional who's organization is makinga menu item
in-house might determine if it good to undertake "make or buy analysis" on that item
would be if - ANS-there are signigicant price increases in the products or ingredients
needed to produce an item
the Food and Drug Administration (FDA) is responsible for - ANS-ensuring safe food
products
broad-line suppliers are those supplying a wide range of products, in contrast to
specialty-line suppliers that provide - ANS-a narrow range of products, but a large
number of them
the minimum-maximum inventory system is best used when - ANS-the products are
used in relatively consistent quanitieS
Which of the following groups are not typically involved in the development of
purchasing specifications? - ANS-customers
the final step in the procurement process is - ANS-an evaluation of the process
long-term mutually beneficial relationships with supplies have been identified as
important, however, periodica identification of alternative suppliers islaso important
because - ANS-it can confirm that the suppliers currently being used are the most
beneficial
if a buyeer sought out to purchase only 3 #10 cans from a case containing 6 cans,
he/she would be buying a - ANS-split case
when owned equipment is being discontinued by a manufacturer, buyers may seek to -
ANS-purchase parts and supplies for it in large quanity
the final step in the "make or buy" decision making process is to - ANS-evaluate the
decision
"drained weight" refers to the amount of food left in a can, jar, or bottle after the -
ANS-canning liquid
, professional buyers recognize that an action which is legal - ANS-may or maynot be
ethical
the ___ is an effort by each of the states in the US to sychronize their own
business-related laws across each state's boundaries - ANS-UCC
the first step in the hospitality purchasing process is to - ANS-identify the need for a
product
one major reason why reputation of potential service provider is so important to a buyer
is the fact that - ANS-it is not possible to evaluate a service until after it is delivered
concerns related to using a single source supplier include the difficulties that could
result from a service interruption (weather etc) as well as those from - ANS-the supplier
becoming too dependent on the hospiality organization
a purchasing handbook is a communication toold used by larger organizations to inform
suppliers about the organization's - ANS-purchasing policies and procedures
electronic "buyer guides" - ANS-identify potential suppliers of products and services
the help compensate for the costs of delivering products, suppliers may establish__ for
their customers - ANS-minumum order sizes
buyers mantain safety levels of inventories for a variety of reasons including - ANS-to
compensate for production planning errors
the number of purchase units used during a typical order period is referred to as -
ANS-product usage rate
the banquet manager working in a hotel's food and bev.dept. and who is serving 250
people at a wedding at the hotel would likely use which of the following ordering
systems when purchasing the Prime Rib to be served at the reception dinenr? -
ANS-exact requirement system
suppliers who will be asked for price quotations should - ANS-receive a copy of the
operations purchase specs for products applicable to them
in smaller hospitality operations, "make or buy" analysis would normally be undertaken
by - ANS-managers, supervisors, or line operating personnel
one reason a procurement professional who's organization is makinga menu item
in-house might determine if it good to undertake "make or buy analysis" on that item
would be if - ANS-there are signigicant price increases in the products or ingredients
needed to produce an item
the Food and Drug Administration (FDA) is responsible for - ANS-ensuring safe food
products
broad-line suppliers are those supplying a wide range of products, in contrast to
specialty-line suppliers that provide - ANS-a narrow range of products, but a large
number of them
the minimum-maximum inventory system is best used when - ANS-the products are
used in relatively consistent quanitieS
Which of the following groups are not typically involved in the development of
purchasing specifications? - ANS-customers
the final step in the procurement process is - ANS-an evaluation of the process
long-term mutually beneficial relationships with supplies have been identified as
important, however, periodica identification of alternative suppliers islaso important
because - ANS-it can confirm that the suppliers currently being used are the most
beneficial
if a buyeer sought out to purchase only 3 #10 cans from a case containing 6 cans,
he/she would be buying a - ANS-split case
when owned equipment is being discontinued by a manufacturer, buyers may seek to -
ANS-purchase parts and supplies for it in large quanity
the final step in the "make or buy" decision making process is to - ANS-evaluate the
decision
"drained weight" refers to the amount of food left in a can, jar, or bottle after the -
ANS-canning liquid
, professional buyers recognize that an action which is legal - ANS-may or maynot be
ethical
the ___ is an effort by each of the states in the US to sychronize their own
business-related laws across each state's boundaries - ANS-UCC
the first step in the hospitality purchasing process is to - ANS-identify the need for a
product
one major reason why reputation of potential service provider is so important to a buyer
is the fact that - ANS-it is not possible to evaluate a service until after it is delivered
concerns related to using a single source supplier include the difficulties that could
result from a service interruption (weather etc) as well as those from - ANS-the supplier
becoming too dependent on the hospiality organization
a purchasing handbook is a communication toold used by larger organizations to inform
suppliers about the organization's - ANS-purchasing policies and procedures
electronic "buyer guides" - ANS-identify potential suppliers of products and services
the help compensate for the costs of delivering products, suppliers may establish__ for
their customers - ANS-minumum order sizes
buyers mantain safety levels of inventories for a variety of reasons including - ANS-to
compensate for production planning errors
the number of purchase units used during a typical order period is referred to as -
ANS-product usage rate
the banquet manager working in a hotel's food and bev.dept. and who is serving 250
people at a wedding at the hotel would likely use which of the following ordering
systems when purchasing the Prime Rib to be served at the reception dinenr? -
ANS-exact requirement system
suppliers who will be asked for price quotations should - ANS-receive a copy of the
operations purchase specs for products applicable to them
in smaller hospitality operations, "make or buy" analysis would normally be undertaken
by - ANS-managers, supervisors, or line operating personnel
