1.List seven factors that should be considered when making a decision on product selection.

2.What three factors are most important when selecting a purveyor?

3.Describe the difference between open bidding and sealed bidding.

4.A restaurant forecasts 150 guests for a given period of time.The menu mix typically shows that 19% of guests order chicken skewers and 23% order rib-eye steak.Both are served with baked potato and steamed broccoli florets.The chicken breast, which needs to be trimmed and cut into cubes, has a 91% yield.Guests are served a 5 oz portion of the chicken (pre-cooked weight).

The steak, on the other hand, comes in completely trimmed, portioned, and ready-to-cook.Broccoli is served as a 4 oz portion and has a 38% yield.Using this information, calculate how many pounds of AP chicken breast and broccoli must be ordered.Also calculate how many units of steak and baked potato must be ordered to serve the guests during this time period.(None of these ingredients are used for any other dishes.) - (rounded up to nearest pound)

5.A purchaser uses the periodic inventory method and orders food every two weeks.Her chef needs 220# of sugar for the next two weeks and, per company policy, she must target to have 50# of sugar left in inventory at the end of the two weeks.If she currently has 70# of sugar on hand, how many pounds of sugar should she order?If the sugar comes in 25# bags, how many bags does she need to order?

6.A purchaser uses the perpetual inventory method.Her chef requests a par stock of 200# of sugar because the chef uses 23# of it every day.The purchaser needs to place an order two days in advance of delivery with her dry goods purveyor.Her chef also requests a one-day supply of all non-perishables be treated as a safety net (23#).From this information, calculate the reorder point and reorder quantity for sugar.

7.A chef locates a pre-made tuna salad that is nearly identical to the one she makes from scratch in her sandwich shop.To make it from scratch, an $8.25/hour employee needs 20 minutes to prepare the tuna salad.The ingredients cost $12.18 and yield 10 four-ounce servings.The chef can purchase the pre-made tuna salad at $26.99 for a 5# tub.Calculate the cost per portion for the scratch-made and the premade versions.If cost were the only factor, should the chef make or buy this product?

8.Consider perpetual or periodic inventory systems and how each interacts with a business.Describe which system you would use based on the type of business below and why.This is a understanding exercise, you can use the book, experience or the internet for your answers. Consider in your answer technology and costs of technology, ease of use, tracking, profit and loss, and accountability.

a.Hotel with a restaurant, bar, catering and coffee kiosk

b.Fine dining restaurant with a bar and extensive wine offering

c.Casual small restaurant with a limited menu and no bar service

d.Coffee shop offering light food and snacks