questions 1-10 please

1. List 10 items considered perishable and 10 considered nonperishable in the foodservice industry. 2. Write a standard purchase specification for each of the following (five each): a. Leg of lamb b. Fresh tomatoes c. No. 10 cans of green beans. 3. Write a one-paragraph explanation of why the standard purchase specifications for eggs used for producing a breakfast menu would differ from the specifications for eggs used for producing baked goods. 4. Nestor's Restaurant uses the periodic order method, placing orders every two weeks. Determine the quantity of canned peaches to order today, given the following: a. Normal usage is 24 cans per week. b. Quantity on hand is 10 cans. c. Desired ending inventory is 16 cans. 5. Harvey's Restaurant uses the periodic order method, ordering once a month. Determine the proper quantity of tomato juice to order today, given the following: a. Normal usage is one case of 12 cans per week. b. Quantity on hand is 6 cans. c. Desired ending inventory is 18 cans. d. The coming month is expected to be very busy, requiring 50 percent more tomato juice than normal. 6. The Midtown Restaurant uses the perpetual order method. One of the items to be ordered is canned pears. Determine reorder point and reorder quantity, given the following: a. Normal usage is 21 cans per week. b. It takes four days to get delivery of the item. c. Par stock is set at 42 cans. d. Cans come packed 12 to a case. 7. The Last Chance Restaurant uses the perpetual order method. One of the items in the inventory is canned green beans. Determine reorder point and reorder quantity, given the following: (50% safety factor) a. Normal usage is two cans per day. b. It takes five days to get delivery of the item. c. Par stock is 29 cans. d. Cans come packed six to a case. 8. Explain several significant effects of improper receiving controls in these three categories: Quantity, Quality, Price. 9. Why are scales necessary for effective receiving control? (2 answers) 10. Assume you are a receiving clerk in a fine-dining restaurant. Fifty pounds of strip steak has been delivered. The quality meets the restaurant's specifications, but the quantity and price are different from those listed on the Steward's Market Quotation List. You have not yet signed the invoice, and the driver is still present. How would you deal with the apparent problem? (list three options)