ProStart 2- Chapter 5 Test (Purchasing and Inventory)

Cash position

The amount of funds available to a restaurant or foodservice operation at any given time is called ____________________.

channel of distrbution

The flow of food to an operation is called the ______________
___________________.

retailers

The three main layers in the channel of distrbution are primary sources, intermediary sources, and _______________.

Primary source

Which channel of distribution includes the farmers and ranchers who raise produce and livestock?

intermediary source

The company that buys food items from a farmer and then resells those same food items to a retailer is known as a(n) _________________________.

capital expenditures

Furniture, fixtures, and equipment (FFE) are considered _______________________________.

investment

The use of money for future profit is called _________________.

maintenance

The type of service that includes painting and carpeting and helps keep an operation in good shape is called _____________________.

Support

Which type of service includes garbage removal and flower services?

intermediary source

Wholesaler, distributors, and suppliers are all ______________ in the channel of distribution.

form

Price savings created when a buyer purchases bulk quantities of food instead of individually portioned servings is called _________________ value.

capital

Assets that an operation has at its disposal are called ______________.

quote

A notice of a price that a supplier gives to a buyer during the purchasing process is called a _____________.

kickback

Money or other goods received by a person in exchange for purchasing from a specific vendor is called a ______________.

Specifications form

Which purchasing document describes in detail the characteristics of products and services that an operation wants to buy?

Market form

Which product specification identifies how an item has been processed before being packaged?

Production record

Which document do buyers and managers use to forecast their buying needs?

Production sheet

Which production record lists all menu items that the chefs will prepare on a given day?

chef

Production sheets are usually prepared by the ___________.

Blank order

The term describes when a restaurant or foodservice operation runs out of an item in the kitchen.

37

If a restaurant's daily food cost is $550 and total sales are $1.475, what is its daily food cost percentage?

sales mix record

A manager who wants to know how popular a menu item is over the course of a month would look at the _______________.

par stock

The ideal amount of inventory items that an operation should have at all times is called _____________________.

purchase order

A legally binding written document that details exactly what the buyer is ordering from the vendor is called ______________
_______________.

Requisition form

What form does a manager need to complete to purchase a new piece of equipment?

time

The price that retailers pay for the convenience of selecting the time of delivery from suppliers is called _______________
value.

form

The convenience of buying food items in bulk instead of in ready-to-use portions in known as ____________ value.

place

Delivering fresh lobsters from Cape Cod to a market in Wichita, Kansas, is more expensive that delivering the lobster to a market in New York. This is an example of ____________.

receiving

the process of inspecting, accepting, and, in some cases, rejecting deliveries of goods and services is called ____________.

Credit memo

If an item is rejected at delivery, what form should the receiver complete?

45F

At what temperature should live shellfish be stored?

85% to 95%

What is the humidity level for most fruits and vegetables?

6

Store dry food away from walls and at least ______ inches off of the floor.

inventory

A record of all goods that a restaurant of foodservice operation has on hand both in storage and in the kitchen prep area is called a(n) ____________________.

Periodic

Which type of inventory system relies on the use of inventory cards to record incoming and outgoing food items?

Periodic

Which type of inventory system records items when they are received and then when they are used up?

issuing

The official procedure that employees use when taking an item out of the production is called ___________________.

8

A buyer must place an order for ketchup. Par stock is 12 cases will be used before delivery. How many cases should the buyer order?

staples

Items that are in constant demand are called _______________.

humidity

The amount of water moisture in the air or in a contained space such as a refrigerator is called ______________________.