HA 240

QUESTION 66 At what point does the supply chain in the foodservice industry most commonly begin? O Vendor O Farmer Customer O None of the above QUESTION 67 The planning phase includes identifying all of the operational parameters beyond just the number of seats in the dining room. True False Click Save and Submit to save and submit. Click Save All Answers to save all answers Type here to search le. Summutes, 35 seconds. Question Completion Status: QUESTION 64 In the perpetual inventory system, the inventory is updated in real time through integration with which of the following? O Point-of-sale terminals O Requisition orders Invoices All of the above QUESTION 65 Which of the following represents the nuts and bolts of customer service? Reliability Competency Responsiveness The feeling of being valued Empathy Click Save and Submit to save and submit. Click Save All Answers to save all answers Save Alw er Close Type here to search QUESTION 62 What is another term for purchasing? O Conversion Sourcing O Procurement O None of the above QUESTION 63 Many large vendors have simplified ordering through automated systems that allow operators to place orders and receive information on product availability in real time. True False Click Save and Submit to save and submit. Click Save All Ansters to save all answers. Save Al Answers Type here to search Remaining Time: 35 minutes, 29 seconds. Question Completion Status: QUESTION 60 Which statement provides a summary of an operation's profit (or loss) for a given period? O Balance sheet O Statement of cash flows O Income statement. The company's bank statement QUESTION 61 What determines which forecasting method a foodservice organization should use? The desired level of accuracy The availability of data The sophistication of the foodservice operator O All of the above None of the above Save All Ans Click Save and Submit to save and submit. Click Save All Answers to save all answers. Type here to search