Question 1

MATCHING.
-Wholesalers

Accepted Answer

A) sell products to the ultimate buyer 
B) package raw food products for sale 
C) receive a commission for negotiating between
the buyer and the supplier 
D) represent small manufacturing company 
 products to buyers 
E) purchase from processing plants, store product, 
 and resell
F)receive a commission for negotiating between 
 the growers/producers and manufacturers 
A) sell products to the ultimate buyer 
B) package raw food products for sale 
C) receive a commission for negotiating between
the buyer and the supplier 
D) represent small manufacturing company 
 products to buyers 
E) purchase from processing plants, store product, 
 and resell
F)receive a commission for negotiating between 
 the growers/producers and manufacturers E

Question 2

Certified organic foods can be tracked from the farm through processing to the consumer.

Accepted Answer

A) True 
 B)False  True

Question 3

Safety stock is the amount of food on inventory when reorder is submitted.

Accepted Answer

A) True 
 B)False  False

Question 4

Which of the following would not be considered a sustainable purchasing practice?

Accepted Answer

A)  Purchasing less toxic cleaning chemicals 
B)  Purchasing individually wrapped and packaged juices 
C)  Purchasing products that contain recycled content 
D)  Purchasing equipment that is Energy Star rated 
A)  Purchasing less toxic cleaning chemicals 
B)  Purchasing individually wrapped and packaged juices 
C)  Purchasing products that contain recycled content 
D)  Purchasing equipment that is Energy Star rated

Question 5

Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.

Accepted Answer

A)  performance 
B)  technical 
C)  approved brand 
D)  service 
A)  performance 
B)  technical 
C)  approved brand 
D)  service

Question 6

To display the USDA Certified Organic label a product must be at least _____ percent organic.

Accepted Answer

A)  50 
B)  80 
C)  95 
D)  100 
A)  50 
B)  80 
C)  95 
D)  100

Question 7

"Value added" has been defined as

Accepted Answer

A)  increasing the price of a product in relation to its cost to add value to the product. 
B)  increasing value of food through manufacturing and processing. 
C)  increasing the quality of a product compared to its price. 
D)  decreasing the price of a food item to increase its perceived value. 
A)  increasing the price of a product in relation to its cost to add value to the product. 
B)  increasing value of food through manufacturing and processing. 
C)  increasing the quality of a product compared to its price. 
D)  decreasing the price of a food item to increase its perceived value.

Question 8

The document given to the supplier listing the items to be ordered is termed a(n) _____________.

Accepted Answer

A)  purchase requisition 
B)  purchase order 
C)  invoice 
D)  purchasing specification 
A)  purchase requisition 
B)  purchase order 
C)  invoice 
D)  purchasing specification

Question 9

Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.

Accepted Answer

A) True 
 B)False

Question 10

The process of supplying food to production units after it has been received is termed _____________.

Accepted Answer

A)  inventory control 
B)  issuing 
C)  receiving 
D)  pilferage 
A)  inventory control 
B)  issuing 
C)  receiving 
D)  pilferage

Question 11

Enhancing the quality of life for farmers is part of the definition of sustainable agriculture.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is an example of a Good Agricultural Practice (GAP)?

Accepted Answer

A)  Use of animal manure as a fertilizer 
B)  Use of rainwater runoff for irrigation 
C)  Allowing pets access to growing areas 
D)  Providing hand washing facilities for workers 
A)  Use of animal manure as a fertilizer 
B)  Use of rainwater runoff for irrigation 
C)  Allowing pets access to growing areas 
D)  Providing hand washing facilities for workers

Question 13

Procurement is located within the transformation component of the foodservice systems model.

Accepted Answer

A) True 
 B)False

Question 14

The lowest shelf in the dry storage area should be

Accepted Answer

A)  on the floor to allow for maximum storage in the room. 
B)  6-8˝ off the floor to allow for ventilation and cleaning. 
C)  12-15˝ off the floor to allow for heavy cases to be placed on the floor under the shelf. 
D)  any height depending on the size cases needing to be stored. 
A)  on the floor to allow for maximum storage in the room. 
B)  6-8˝ off the floor to allow for ventilation and cleaning. 
C)  12-15˝ off the floor to allow for heavy cases to be placed on the floor under the shelf. 
D)  any height depending on the size cases needing to be stored.

Question 15

Direct issues are products that

Accepted Answer

A)  go from receiving to production without going through storage. 
B)  go from production to service without going through holding. 
C)  go from delivery truck to storage without going through receiving. 
D)  go from storage to service without going through production. 
A)  go from receiving to production without going through storage. 
B)  go from production to service without going through holding. 
C)  go from delivery truck to storage without going through receiving. 
D)  go from storage to service without going through production.

Question 16

____________________ is the organization who provides certification of chemicals meeting sustainability guidelines.

Accepted Answer

The answer of ____________________ is the organization who provides certification...

Question 17

The agency responsible for the grading, inspection, and certification of meats is the

Accepted Answer

A)  U.S. Food and Drug Administration. 
B)  U.S. Department of Agriculture. 
C)  U.S. Public Health Service. 
D)  U.S. Department of Commerce. 
A)  U.S. Food and Drug Administration. 
B)  U.S. Department of Agriculture. 
C)  U.S. Public Health Service. 
D)  U.S. Department of Commerce.

Question 18

Value is the perceived relationship between

Accepted Answer

A)  quantity and quality. 
B)  quantity and food cost. 
C)  quality and specification. 
D)  quality and price. 
A)  quantity and quality. 
B)  quantity and food cost. 
C)  quality and specification. 
D)  quality and price.

Question 19

All of the following are recommended purchasing practices EXCEPT

Accepted Answer

A)  assigning responsibility for receiving to a specific person. 
B)  having the same person responsible for purchasing and receiving. 
C)  weighing items in at time of delivery. 
D)  comparing quality of delivered product to specifications. 
A)  assigning responsibility for receiving to a specific person. 
B)  having the same person responsible for purchasing and receiving. 
C)  weighing items in at time of delivery. 
D)  comparing quality of delivered product to specifications.

Question 20

Requiring that a product labeled "mayonnaise" contains egg is an example of

Accepted Answer

A)  standard of identity. 
B)  standard of quality. 
C)  U.S. Department of Agriculture required ingredient labeling. 
D)  U.S. Public Health Service Food Code requirements. 
A)  standard of identity. 
B)  standard of quality. 
C)  U.S. Department of Agriculture required ingredient labeling. 
D)  U.S. Public Health Service Food Code requirements.

MATCHING. -Wholesalers

Certified organic foods can be tracked from the farm through processing to the consumer.

Safety stock is the amount of food on inventory when reorder is submitted.

Which of the following would not be considered a sustainable purchasing practice?

Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.

To display the USDA Certified Organic label a product must be at least _____ percent organic.

"Value added" has been defined as

The document given to the supplier listing the items to be ordered is termed a(n) _____________.

Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.

The process of supplying food to production units after it has been received is termed _____________.

Enhancing the quality of life for farmers is part of the definition of sustainable agriculture.

Which of the following is an example of a Good Agricultural Practice (GAP)?

Procurement is located within the transformation component of the foodservice systems model.

The lowest shelf in the dry storage area should be

Direct issues are products that

____________________ is the organization who provides certification of chemicals meeting sustainability guidelines.

The agency responsible for the grading, inspection, and certification of meats is the

Value is the perceived relationship between

All of the following are recommended purchasing practices EXCEPT

Requiring that a product labeled "mayonnaise" contains egg is an example of

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 5: Procurement

MATCHING. -Wholesalers

Certified organic foods can be tracked from the farm through processing to the consumer.

Safety stock is the amount of food on inventory when reorder is submitted.

Which of the following would not be considered a sustainable purchasing practice?

Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.

To display the USDA Certified Organic label a product must be at least _____ percent organic.

"Value added" has been defined as

The document given to the supplier listing the items to be ordered is termed a(n) _____________.

Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.

The process of supplying food to production units after it has been received is termed _____________.

Enhancing the quality of life for farmers is part of the definition of sustainable agriculture.

Which of the following is an example of a Good Agricultural Practice (GAP)?

Procurement is located within the transformation component of the foodservice systems model.

The lowest shelf in the dry storage area should be

Direct issues are products that

____________________ is the organization who provides certification of chemicals meeting sustainability guidelines.

The agency responsible for the grading, inspection, and certification of meats is the

Value is the perceived relationship between

All of the following are recommended purchasing practices EXCEPT

Requiring that a product labeled "mayonnaise" contains egg is an example of

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters