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MANAGING MARKETING

Authored by Vonnie Ragadio

Education, Instructional Technology, Life Skills

University

Used 1+ times

MANAGING MARKETING
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8 questions

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1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

What is the basic knowledge for a meal manager?

Selecting non-quality ingredients

Selecting good, quality ingredients

Selecting bad quality ingredients

2.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

The following are factors in selecting a market EXCEPT:

LOCATION

CLEANLINESS

PHYSICAL FEATURES

NONE OF THE ABOVE

3.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

This is a type of department store, which sells products at prices lower than those asked by traditional retail outlets.

Supermarket

Niche Market

Discount Stores

Convenience Stores

4.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

This is a retail store, usually selling a wide variety of merchandise, in which customers are required to buy large, wholesale quantities of the store's products.

Niche Market

Discount Stores

Warehouse Clubs

Farmer's Market

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

This is a method of purchasing in which it involves oral negotiation and in usually used when the amount involved is not large, and speed and simplicity are desired.

Informal buying or open market methods

Formal buying methods

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Using the cost percentage method: If the food cost of ingredients (raw materials) for one portion of sinigang is 30.00 pesos and the desired food cost is 30%, what will be the selling price of the sinigang?

90

100

110

120

7.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

1 pound of meat is equivalent to how many grams?

454

445

545

544

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