Ohio State Human Nutrition 3313 Food Service
Management 2027 – Procurement and Safety in
Nutritional Services
ABSTRACT
This comprehensive question bank has been developed for students preparing for the
Human Nutrition 3313 Food Service Management Final Examination at The Ohio State
University during the 2027 academic year. Food Service Management is a core course
that provides a comprehensive introduction to the principles and practices of food
service operations, with emphasis on procurement procedures, inventory control, food
safety management systems, and regulatory compliance. The 200 multiple-choice
questions are organized into eight major content areas aligned with the official course
curriculum: Procurement Fundamentals & Purchasing Cycle (25 questions), Supplier
Selection & Specifications (25 questions), Receiving & Inventory Control (25 questions),
Storage & Issuing Procedures (25 questions), HACCP & Food Safety Management
Systems (30 questions), Foodborne Illness & Pathogens (30 questions), Sanitation &
Personal Hygiene (25 questions), and Regulatory Compliance & Inspection (15
questions). Each question includes a detailed rationale emphasizing procurement
principles, food safety practices, and regulatory requirements essential for managing
safe and efficient food service operations . This resource aligns with the 2026/2027
course objectives and covers key topics including the purchasing cycle, approved
sources, HACCP principles, temperature control, and Active Managerial Control .
SECTION A: PROCUREMENT FUNDAMENTALS & PURCHASING
CYCLE (Questions 1-25)
1. What is procurement in food service?
A) The process of cooking food
B) The process of obtaining goods and services needed for operations
,C) The process of serving customers
D) The process of cleaning equipment
Answer: B
Rationale: Procurement is the process of obtaining goods and services needed for food
service operations. It includes identifying needs, selecting suppliers, ordering, receiving,
and storing products .
2. What is the first step in the purchasing cycle?
A) Receiving goods
B) Identifying needs and determining what to purchase
C) Storing goods
D) Issuing goods
Answer: B
Rationale: The purchasing cycle begins with identifying needs and determining what to
purchase. This involves forecasting demand and reviewing inventory levels .
3. How many steps are associated with the purchasing process?
A) Five
B) Seven
C) Ten
D) Twelve
Answer: C
Rationale: The purchasing process involves ten steps, from identifying needs through
receiving and storing goods .
4. Who typically makes purchasing decisions in a food service operation?
,A) Only the owner
B) The manager or purchasing agent
C) Only the chef
D) Customers
Answer: B
Rationale: Purchasing decisions are typically made by the manager, purchasing agent,
or designated personnel who understand the operation's needs and budget .
5. What is the primary goal of procurement in food service?
A) To obtain the lowest price regardless of quality
B) To obtain the right product, at the right time, in the right quantity, at the right price
C) To purchase as much as possible
D) To purchase only from local suppliers
Answer: B
Rationale: The primary goal of procurement is to obtain the right product, at the right
time, in the right quantity, at the right price, and from the right source .
6. What are the costs associated with purchasing?
A) Order cost, usage cost, item cost, and storage cost
B) Only item cost
C) Only order cost
D) Only storage cost
Answer: A
Rationale: Costs associated with purchasing include order cost (cost of placing orders),
usage cost (cost of using products), item cost (cost of the product itself), and storage
cost (cost of storing products) .
7. What is a purchase order?
, A) A document that authorizes a supplier to deliver specified goods
B) A document that lists all employees
C) A document that records customer orders
D) A document that tracks inventory
Answer: A
Rationale: A purchase order is a formal document that authorizes a supplier to deliver
specified goods at agreed prices and terms .
8. What is the purpose of a purchase requisition?
A) To request that a purchase be made
B) To confirm that a purchase has been made
C) To record inventory
D) To track sales
Answer: A
Rationale: A purchase requisition is an internal document used to request that a
purchase be made. It initiates the purchasing process .
9. What is a standing order?
A) A recurring order for the same products at regular intervals
B) A one-time order
C) An emergency order
D) A cancelled order
Answer: A
Rationale: A standing order is a recurring order for the same products at regular
intervals, often used for staples and commonly used items .
10. What is a blanket purchase order?
Management 2027 – Procurement and Safety in
Nutritional Services
ABSTRACT
This comprehensive question bank has been developed for students preparing for the
Human Nutrition 3313 Food Service Management Final Examination at The Ohio State
University during the 2027 academic year. Food Service Management is a core course
that provides a comprehensive introduction to the principles and practices of food
service operations, with emphasis on procurement procedures, inventory control, food
safety management systems, and regulatory compliance. The 200 multiple-choice
questions are organized into eight major content areas aligned with the official course
curriculum: Procurement Fundamentals & Purchasing Cycle (25 questions), Supplier
Selection & Specifications (25 questions), Receiving & Inventory Control (25 questions),
Storage & Issuing Procedures (25 questions), HACCP & Food Safety Management
Systems (30 questions), Foodborne Illness & Pathogens (30 questions), Sanitation &
Personal Hygiene (25 questions), and Regulatory Compliance & Inspection (15
questions). Each question includes a detailed rationale emphasizing procurement
principles, food safety practices, and regulatory requirements essential for managing
safe and efficient food service operations . This resource aligns with the 2026/2027
course objectives and covers key topics including the purchasing cycle, approved
sources, HACCP principles, temperature control, and Active Managerial Control .
SECTION A: PROCUREMENT FUNDAMENTALS & PURCHASING
CYCLE (Questions 1-25)
1. What is procurement in food service?
A) The process of cooking food
B) The process of obtaining goods and services needed for operations
,C) The process of serving customers
D) The process of cleaning equipment
Answer: B
Rationale: Procurement is the process of obtaining goods and services needed for food
service operations. It includes identifying needs, selecting suppliers, ordering, receiving,
and storing products .
2. What is the first step in the purchasing cycle?
A) Receiving goods
B) Identifying needs and determining what to purchase
C) Storing goods
D) Issuing goods
Answer: B
Rationale: The purchasing cycle begins with identifying needs and determining what to
purchase. This involves forecasting demand and reviewing inventory levels .
3. How many steps are associated with the purchasing process?
A) Five
B) Seven
C) Ten
D) Twelve
Answer: C
Rationale: The purchasing process involves ten steps, from identifying needs through
receiving and storing goods .
4. Who typically makes purchasing decisions in a food service operation?
,A) Only the owner
B) The manager or purchasing agent
C) Only the chef
D) Customers
Answer: B
Rationale: Purchasing decisions are typically made by the manager, purchasing agent,
or designated personnel who understand the operation's needs and budget .
5. What is the primary goal of procurement in food service?
A) To obtain the lowest price regardless of quality
B) To obtain the right product, at the right time, in the right quantity, at the right price
C) To purchase as much as possible
D) To purchase only from local suppliers
Answer: B
Rationale: The primary goal of procurement is to obtain the right product, at the right
time, in the right quantity, at the right price, and from the right source .
6. What are the costs associated with purchasing?
A) Order cost, usage cost, item cost, and storage cost
B) Only item cost
C) Only order cost
D) Only storage cost
Answer: A
Rationale: Costs associated with purchasing include order cost (cost of placing orders),
usage cost (cost of using products), item cost (cost of the product itself), and storage
cost (cost of storing products) .
7. What is a purchase order?
, A) A document that authorizes a supplier to deliver specified goods
B) A document that lists all employees
C) A document that records customer orders
D) A document that tracks inventory
Answer: A
Rationale: A purchase order is a formal document that authorizes a supplier to deliver
specified goods at agreed prices and terms .
8. What is the purpose of a purchase requisition?
A) To request that a purchase be made
B) To confirm that a purchase has been made
C) To record inventory
D) To track sales
Answer: A
Rationale: A purchase requisition is an internal document used to request that a
purchase be made. It initiates the purchasing process .
9. What is a standing order?
A) A recurring order for the same products at regular intervals
B) A one-time order
C) An emergency order
D) A cancelled order
Answer: A
Rationale: A standing order is a recurring order for the same products at regular
intervals, often used for staples and commonly used items .
10. What is a blanket purchase order?
