Fundamentals Of Business: Purchasing Quiz
- 1.A restaurant wastes $600 each month because of poor purchasing practices. If the operations budget targets a profit of 15% of revenues, how much additional revenue must be generated by year’s end to recoup the $600 of wasted resources each month?
- A.
$600 $600 $600 $600
- B.
$4,000
- C.
$48,000
- D.
$52,000
- 2.In relation to the purchasing function, the term quality refers to:
- A.
Highest price
- B.
Popularity of the menu item
- C.
Greatest value
- D.
Suitability for the intended use
- 3.In relation to the food service purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?
- A.
Chef
- B.
Purchasing Agent
- C.
Receiving Agent
- D.
Storeroom Clerk
- 4.The “Five Rights” to Purchasing are:
- A.
The Right Product, The Right Quality, The Right Quantity, The Right Supplier, The Right Time
- B.
The Right Product, The Right Staff, The Right Quantity, The Right Price, The Right Time
- C.
The Right Product, The Right Staff, The Right Quantity, The Right Price, The Right Time
- D.
The Right Product, The Right Quantity, The Right Supplier, The Right Price, The Right Time
- 5.The Steps to Buying the “Right Quality” are:
- A.
Decide the menu concept, Create an inventory list or file, Develop product specifications
- B.
Determine the menu concept, Determine budget, Determine methods of preparation
- C.
Determine Guest Demographics, Develop menu concept, Determine budget
- D.
Determine menu concept, Determine budget, Develop Product specifications
- 6.Product Specifications should Include:
- A.
The name of the item, Price, product characteristics, allowable substitutions, form
- B.
The Name of the item, the name of the supplier, intended use, allowable substitutions, unit size
- C.
The name of the item, intended use, quality characteristics, allowable substitutions, form, unit size
- D.
None of the above
- 7.Convenience foods: (maybe more than one answer)
- A.
Can reduce labor cost and overall portion cost
- B.
Are the best option for casual service restaurants
- C.
Can reduce receiving, storage and inventory costs
- 8.A MOBA Is:
- A.
Manufacturers & Operators Business Association
- B.
A tool used to determine the final portion cost including labour of menu items
- C.
Make or Buy Analysis
- D.
Managers Over-site & Buying Agreements
- 9.Purchasing Products and services for a food service operation requires the responsible individual to take into consideration:
- A.
The desired quality and cost of the final product
- B.
The skill level of the employees
- C.
Storage space and equipment required
- D.
Labour cost, selling price, and average check
- E.
All of the above
- 10.Gerhard’s Burger Barn sells a premium Cheeseburger with all the fixings for $12.50. The standard Food Cost % for the item is 35% and the labor cost required to produce it is 28.2%. After food & labor costs are factored in how much money does Gerhard have leftover to pay the rest of the bills and hopefully make a profit?
- A.
$6.18
- B.
$4.60
- C.
$4.43
- D.
$7.90
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