Cul 129 Final Exam Mf Questions And Answers Graded A+

CUL 129 FINAL EXAM MF QUESTIONS AND ANSWERS GRADED A+ Quality standards are based on A. the supplier's promotions and discounts. B. multiple price quotes from suppliers. C. an operation's requirements for products and services. D. specifying the quantities required. C. an operation's requirements for products and services. An agreement between two businesses in which the contract's consideration is NOT in the form of money is called a(n) A. offer. B. bid. C. request for proposal (RFP). D. trade out. D. trade out When preparing for vendor negotiations, one tactic to consider is the operation's A. food-cost ratio. B. fallback position. C. wants and needs. D. negotiation techniques B. fallback position Which question should a purchasing manager ask before deciding to accept a holiday gift from a current vendor? A. Could the purchasing manager use the gift to have a holiday party? B. Is the gift expensive enough to keep? C. Will the acceptance of the gift result in future lowest prices from this vendor? D. Does acceptance of the gift follow the operation's policies or code of ethics? D. Does acceptance of the gift follow the operation's policies or code of ethics? Product ownership is transferred from the vendor to the operation when the A. delivery invoice is signed. B. credit memo is issued. C. purchase order is submitted. D. check for payment is cashed. A. delivery invoice is signed. A portable platform used to store and move products is a A. bar code. B. memo. C. pallet. D. BFOQ. C. pallet Operations have a better negotiating position when A. they purchase large quantities of a product. B. the buyer's service expectations are met. C. payment-processing problems are minimal. D. specialty products are used. A. they purchase large quantities of a product. 8. The product category "food and beverage" would include which items? A. Meat, wine, and pest control B. Cleaning services, telephone service, and flowers C. Dry goods, bottled water, and processed foods D. Bar equipment, produce, and poultry C. Dry goods, bottled water, and processed foods 9. The purpose of placing cost limits in purchasing specifications is to A. define an item's intended use. B. maintain competitive position. C. observe seasonal availability. D. allow for different packaging options. B. maintain competitive