Week 5 Purchasing

Why should an owner of a hospitality operation create quality standards? Provide one reason you learned in class last week.

Foods with a shorter shelf life are non-perishables

• True

• False

Grocery items, staples

• Perishables

• Justin Bieber

• Non-Perishables

• Lettuce

Purchasing SOP's help procurement decisions

• True

• False

Exposure Avoidance means that you still acknowledge the risk but you take steps to mitigate it

• True

• False

APA reference pages should be in alphabetical order

• True

• False

When doing inventory forecasts, you should not consider past history

• True

• False

Canned tomato soup

• Perishable

• Non-Perishable

The number of days a hospitality operation is open does not impact the sales forecasts

• True

• False