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F&B Purchasing

Total questions: 8

Worksheet time: 4mins

Name
Class
Date
1.

Price: Suppliers offer various price ranges for the same products

a)

True

b)

False

2.

Negotiations are always thought of as situations where one side wins and the other loses

a)

True

b)

False

3.

An invoice is an itemized statement of quantity, …………, and other information that usually resembles the purchase order

a)

Check

b)

Invoice

c)

Price

d)

Goods

4.


Following proper storage guidelines for both food and nonfood items will keep items safe and preserve their……..

a)

Quality

b)

Quantity

c)

Price

d)

Par stock

5.


‏If the hospitality operation's buyer orders an item regulary, a purchase requisition is necessary

a)

True

b)

False

6.


what are  food items that have a longer shelf life?

a)

Perishable food items

b)

Non-Perishable food items

7.


The tenets of cash management are :

a)

Spend your fast as you can

b)

Keep your money as long as possible

8.

The Mechanics of bill paying :

a)

Credit card payments

b)

Cash payment