1. It is often a challenge to evaluate purchasing because it is difficult to determine the causes of problems that might or might not be caused by the purchasing process. assume you were the manager of a restaurant or food service operation with the following problems. How might you determine their cause? 
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3. 1. the food cost is high when compared to the operating budget. Is the problem caused by the high cost of food or by the lack of control procedures?
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5. 2. the cooks complain about the quality of some food products. is the problem due to the wrong quality of food being purchased or to improper inventory and other quality control procedures?
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7. 3. the operation runs out of some food products frequently. Is the problem that the purchaser buys the incorrect amount or are there production or control problems creating the problem?