Question 1

: Receiving controls verify that quantities, qualities, and prices of foods delivered conform to:

a)- the invoices

b)- purveyor's confirmations of orders

c)- orders places

Question 2

Foods purchased for immediate use and charged to cost when received are classified on the Receiving Clerk's daily Report as:

a)- perishables.

b)- stores.

c)- directs.

Question 3

A nearby restaurant orders by the perpetual order method. Normal usage for one inventory item is 4 cans per day. Delivery takes 5 days. Par stock has been set at 65 cans, and order point at 30 cans. The item is packed 12 to a case. Determine normal reorder quantity.

a)- 5 cases

b)- The answer cannot be determined from the information given.

Question 4

Centralized purchasing can be advantageous when:

a)- the participating units all offer the same menu

b)- there are great distances between participating units

c)- the participating units have varied quality standards

Question 5

The Receiving Clerk's Daily report is used for:

a)- all foods received by the receiving clerk.

b)- only meat, poultry, and fish.

c)- only fresh produce.

Question 6

Using the periodic order method to determine the proper quantity to order, the purchaser _____ and _____ the amount required for the upcoming period.

a)- subtracts quantity on hand; adds ending inventory to

b)- deducts ending inventory; deducts quantity on hand from

c)- subtracts reorder point; add reorder quantity to

Question 7

Chef Brendan uses 10 kg of Black Pudding a day, there is a minimum of 6 days required for delivery. Which of the following would be suitable reorder point?

a)- 75

b)- 60

c)- 71

d)- 61

Question 8

Where normal usage of a given item is 20 steaks per day, and a minimum of 3 days is required for delivery, which of the following would be a suitable reorder point?

a)- 90 steaks

b)- 50 steaks

c)- 60 steaks

Question 9

The proper time to deal with differences between orders placed and goods received is:

a)- when the bookkeeper is drawing a check to pay the bill

b)- when the delivery driver is waiting for the receiving clerk's signature on the invoice.

c)- when the receiving clerk is making entries on the Receiiving Clerk's Daily Report.

Question 10

Foods purchased for inventory and charged to cost when issued are classified as:

a)- perishables

b)- directs

c)- stores

Question 11

Another term for invoice is:

a)- Purchase Journal Distribution

b)- bill

c)- Receiving Clerk's Daily Report.

Question 12

A local hotel used the periodic method to order non-perishables. For one of the items in the inventory, the amount required for an upcoming period is 144, and there are now 36 on hand. Delivery takes 4 days. The correct order quantity for this item would be:

a)- 112

b)- The answer cannot be determined from the information given.

c)- 36

Question 13

Standard purchase specifications can be used for:

a)- determining reorder quantities;

b)- completing inventory calculations

c)- facilitating competitive bidding.

Question 14

Chef Andrew uses 17 Filet Steaks a day, there is a minimum of 5 days required for delivery. Which of the following would be suitable reorder point?

a)- 105

b)- 85

c)- 97

d)- 106

Question 15

The Market Quotation List is used by a receiving clerk to verify _____ and _____.

a)- quality - price

b)- quantity - price

c)- quantity - quality

Question 16

Chef Evan uses 23 Salmon Steaks a day, there is a minimum of 8 days required for delivery. Which of the following would be suitable reorder point?

a)- 202

b)- 205

c)- 206

d)- 184

Question 17

Where normal usage of a given item is 10 chops per day, and a minimum of 8 days is required for delivery, which of the following would be a suitable reorder point?

a)- 90 chops

b)- 50 chops

c)- 80 chops

Question 18

Chef Mackenzie uses 10 Lamb Racks a day, there is a minimum of 7 days required for delivery. Which of the following would be suitable reorder point?

a)- 71

b)- 77

c)- 70

d)- 75

Question 19

Chef Dillon uses 22 Veal Cutlets a day, there is a minimum of 4 days required for delivery. Which of the following would be suitable reorder point?

a)- 88

b)- 102

c)- 106

d)- 110

Question 20

Which of the following is NOT a consideration in establishing par stock?

a)- reorder point

b)- storage space

c)- desired frequency of ordering

Question 21

The most difficult task for a receiving clerk is verification of:

a)- prices

b)- quality

c)- quantity

Question 22

Purchase specs are derived from:

a)- the demographic

b)- the menu

c)- both of the above.