Week 3 Lesson - Purchasing

COVID-19 resulted in consumers reducing and redirecting discretionary spending

• True

• False

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

Hospitality operators should identify new sources of supply for products

• True

• False

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

What is not considered when determining a par stock level?

• Storage space

• Desired frequency of ordering

• Reorder point

A standard purchase specification can be used for:

• Inventory calculations

• Bidding on products with suppliers/vendors

• Establishing reorder quantities

• Establishing delivery days

Which item is an example of a perishable food item?

• Lettuce

• Canned Tuna

• Dried fruit

• Canned Corn

Par stock is defined as the maximum quantity of any item that should be on hand at any given time.

• True

• False

Standard purchase specifications are only used for perishable items

• True

• False