UF 0060 CAPITULO 3
Authored by Alena Siankevich
Professional Development
1st Grade
Used 1+ times
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22 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué es el aprovisionamiento interno?
Compra de productos a proveedores externos.
Documento interno para solicitar productos del almacén.
Proceso de venta al público.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Quiénes deben firmar la solicitud de aprovisionamiento interno para que sea válida?
Solo el jefe de cocina.
El gerente del restaurante.
Jefe de cocina y jefe de economato.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El objetivo principal del aprovisionamiento interno es:
Asegurar el flujo constante de insumos.
Reducir costos de compra.
Aumentar las ventas.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuál es la primera etapa del aprovisionamiento interno?
Recepción y control.
Detección de necesidades.
Distribución interna.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El "consumo histórico" se refiere a:
Registro de insumos utilizados en periodos anteriores.
Productos que se comprarán en el futuro.
Inventario actual del almacén.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué herramienta se usa para prever necesidades basadas en datos pasados?
FIFO.
Vale de entrega interna.
Informes de ventas e inventarios.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Una solicitud interna implica:
Compra directa a proveedores.
Descuentos por volumen.
Reposición desde el almacén interno.
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