Chapter 5: About Purchasing The Right Quantities

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  • 1/10 Questions

    A Stock-out can occur as a result of:

    • Employing a perpetual inventory system
    • Over-purchasing
    • Inadequate menu engineering
    • Under-purchasing
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About This Quiz

This quiz from Chapter 5 focuses on purchasing the right quantities in a business setting. It assesses understanding of data sources like standardized recipes and inventory sheets, and skills in forecasting demand for menu items. Essential for learners in inventory and supply chain management.

Chapter 5: About Purchasing The Right Quantities - Quiz

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  • 2. 

    If I am projecting 165 covers and 95% of these will have entrees, and we are projecting that 32% of these will have Grilled Pork Tenderloin with lobster Mushroom Duxelle, how many portions does the kitchen need to prepare?

    • 51

    • Depends on what chef wants

    • 56

    • Impossible to calculate

    Correct Answer
    A. 51
    Explanation
    Of the 165 covers, 95% will be ordering entrees
    165 * 0.95 = 157 entrees

    of the 157 entrees, 32% will be pork tenderloin
    157 * 0.32 = 51

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  • 3. 

    A Times Series Analysis:

    • Is an analysis of a series of factors over a given time.

    • Is a way of weighting historical data with respect to its recency in order to determine more accurate sales forecasts.

    • Weighs past sales information with best guess estimates in order to come up with a measured approach to purchasing.

    • All of the above.

    Correct Answer
    A. All of the above.
    Explanation
    Time Series Analysis: Allows for weighting of historic data with respect to its recency. This method attaches more importance to recent trends over a certain period.

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  • 4. 

    The 3 main sources of purchasing data are:

    • Standardized Recipes, Inventory Sheets, Sales History

    • Standardized Recipes, Inventory Sheets, Supplier’s Lists

    • Sales Fresh Sheets, Sales Forecasts, Menu Mix

    • Sales History, Sales Forecasts, Menu Mix

    Correct Answer
    A. Standardized Recipes, Inventory Sheets, Sales History
    Explanation
    Standardized recipes provide information on the exact quantities and ingredients needed for each menu item, allowing for accurate cost calculations. Inventory sheets track the amount of ingredients and supplies available, helping to manage stock levels and avoid shortages. Sales history data provides insights into past purchasing patterns, allowing for better forecasting and planning. Together, these three sources provide comprehensive information on purchasing data, enabling effective inventory management and cost control in a food service operation.

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  • 5. 

    A par amount is:

    • The minimum level of inventory needed to carry production between delivery dates.

    • The maximum level of inventory needed to carry production between delivery dates.

    • The difference between what a property what one has sold and has in inventory.

    • Is the number of purchased units per order period.

    Correct Answer
    A. The minimum level of inventory needed to carry production between delivery dates.
    Explanation
    A par amount refers to the minimum level of inventory needed to carry production between delivery dates. This means that it is the amount of inventory that should be maintained in order to ensure smooth production and delivery without any disruptions or shortages. It is important to have this minimum level of inventory to avoid any delays or interruptions in the production process.

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  • 6. 

    Which of the following is NOT a consequence of over-purchasing

    • Cash Flow Problems

    • Increased Chance of Spoilage

    • Increased Chance of Theft

    • Lack of Storage

    • None of the above

    Correct Answer
    A. None of the above
    Explanation
    Over-purchasing refers to buying more than what is needed. None of the consequences listed, such as cash flow problems, increased chance of spoilage, increased chance of theft, or lack of storage, are a result of over-purchasing. Therefore, the correct answer is "None of the above."

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  • 7. 

    Which of the following is a disadvantage of an automated beverage control system?

    • Sales control

    • Maintenance Costs

    • Perception of Smaller Portions/Lower Quality Drinks

    • Large Bottles/Lower Costs

    • B&C

    Correct Answer
    A. B&C
    Explanation
    The disadvantage of an automated beverage control system is that it can lead to higher maintenance costs. Additionally, it may create a perception among customers that the portions are smaller or the quality of the drinks is lower.

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  • 8. 

    Using the following information and the common usage method of calculating par inventory requirements please identify the correct answer.  We use 10kg of flour per day, and we order every 3 days. How much flour do we need to order?

    • 30 kg

    • 24 kg

    • 35 kg

    • 43 kg

    Correct Answer
    A. 24 kg
    Explanation
    If 10 kg of flour is used a day then 70 kg is used a week
    10 kg / day * 7 days / week

    To determine the amount of flour to order every three days the amount of flour used in three days must be calculated.

    70 kg / 3 days = 24 kg

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  • 9. 

    Given the past 6 weeks of sales data of Crème Brûlée sales please estimate the next periods sales using a times series analysis:   Last week: 250; the week before 248; the week before 230;  Before that 265; Before that 235; and before that 225.

    • 242

    • 243

    • 241

    • 247

    • 245

    Correct Answer
    A. 245
    Explanation
    To solve this problem find the number of weeks (n)
    (sales of week n * n) + (sales of week n-1 * n-1) + (sales of week n-2 * n-2) ....

    (250*6) + (248*5) + (230*4) + (265*3) + (235*2) + (225)
    = 5150

    divide the total by the number of weeks
    (n) + (n-1) + (n-2) +...

    6 + 5 + 4 + 3 + 2 + 1 = 21

    So the final calculation ends up being
    5150 / 21 = 245

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  • 10. 

    Which of the following is not a standard food cost control procedure:

    • Consistent use of cost control tools.

    • Staff training.

    • Staff meals

    • Monitoring Staff eating/drinking areas

    • Minimizing food waste

    Correct Answer
    A. Staff meals
    Explanation
    Staff meals are not a standard food cost control procedure because they involve providing meals to the staff. While staff meals may be a perk or benefit for the employees, they do not directly contribute to controlling food costs. Standard food cost control procedures typically focus on measures such as consistent use of cost control tools, staff training, monitoring staff eating/drinking areas, and minimizing food waste. Staff meals, on the other hand, are an additional expense that can increase food costs rather than control them.

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  • Current Version
  • Aug 25, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Oct 21, 2012
    Quiz Created by
    Hmgt

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