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Purchasing Chapter 3 Review your Learning

Authored by Duane Miyasato

Specialty

University

Used 4+ times

Purchasing Chapter 3 Review your Learning
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10 questions

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1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

How do excessive quantities of products in inventory impact the operation’s cash flow?

They increase product cost.

They require an increase in menu item selling prices.

They tie up cash that could be used for other purposes.

They limit the ability of buyers to negotiate for better prices.

2.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Forecasts indicate that 530 customers will be served Saturday night and 17 percent will order sirloin steaks. How many sirloin steaks will be served?

30

60

90

120

3.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Some POS systems track sales and determine the quantity of ingredients that should have been used by referencing

Purchase requisitions.

Production forecasts.

Standardized recipes.

Yield tests.

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

A meat item costs $14.36 per pound (AP) and has an edible yield of 72 percent. What is the approximate cost per servable pound?

$5.40

$12.95

$15.60

$19.95

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

What is the food cost for one portion of steak (100 percent yield) if a 4-ounce serving is used and the steak costs $12.80 per pound?

$3.20

$6.40

$7.80

$9.10

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

A purchaser wants to order highly perishable products for immediate use. She needs 12 cases and currently has 2.5 cases available. How many cases will she normally purchase?

8.5

9

9.5

10

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

The purchaser has set a par level of 8 cases of lettuce. One case will be used between order and delivery, and 2 cases are currently available. How many cases need to be purchased?

4

5

6

7

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