Prostart II Chapter 11

The amount of funds available to a restaurant or foodservice operation at any given time is called its

• Net profit

• Cash position

• Gross receipts

• Contribution margin

The flow of food to an operation is called the

• Vendor path

• Retail channel

• Intermediary path

• Channel of distribution

The three main layers in the channel of distribution are primary sources, intermediary sources, and

• Vendors

• Retailers

• Distillers

• Wholesalers

Which layer in the channel of distribution includes the farmers and ranchers who raise produce and livestock?

• Primary sources

• Secondary sources

• Tertiary sources

• Intermediary sources

The company that buys food items from a farmer and then resells those same food items to a retailer is known as a(n)

• Distiller

• Manufacturer

• Primary source

• Intermediary source

A legal business relationship in which an independent owner buys the right to use a company's name, products, and logo is called a

• Limited liability company

• Franchise

• Nonprofit organization

• Venture capital

A legal, binding business arrangement for the supply of good and services at a fixed price is called a

• Bid

• Request for proposal

• Contract

• Formal quote

An economic good that is a product of agriculture or mining is an example of a

• Commodity

• Staple

• Par stock

• Kickback

When a restaurant or foodservice operation has made too much food it is called

• Par stock

• Stock-outs

• Overproduction

• Leaders

Wholesalers, distributors, and suppliers are all part of what layer in the channel of distribution?

• Buyers

• Retailers

• Primary sources

• Intermediary sources