Fundamentals Of Business: Purchasing Quiz

10 Questions | Total Attempts: 717

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Purchasing Quizzes & Trivia

Questions and Answers
  • 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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