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Week 3 Lesson - Purchasing

Authored by Nicole Chuchmach

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Professional Development

Used 3+ times

Week 3 Lesson - Purchasing
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9 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

COVID-19 resulted in consumers reducing and redirecting discretionary spending

True

False

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Food and beverage outlets responded to COVID-19 by:

Offering online ordering

Offering Delivery Service

Offering Do-It-Yourself Meal Kits

All of the answers are correct

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Hospitality operators should identify new sources of supply for products

True

False

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

If normal usage of a product is 10 cans per day and it takes a minimum of 8 days for delivery, what is a suitable reorder point?

40 cans

80 cans

120 cans

None of the answers are correct

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What is not considered when determining a par stock level?

Storage space

Desired frequency of ordering

Reorder point

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A standard purchase specification can be used for:

Inventory calculations

Bidding on products with suppliers/vendors

Establishing reorder quantities

Establishing delivery days

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which item is an example of a perishable food item?

Lettuce

Canned Tuna

Dried fruit

Canned Corn

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