QUESTIONS AND PROBLEMS

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.

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 one case of 24 cans per week

b. Quantity on hand is 10 cans.

c. Desired ending inventory is 16 cans.

5. Abduls Restaurnt 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 Downtown Restaurant uses the perpetual inventory method. One of the items to be ordered is canned pears. Determine the 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 inventory method. One of the items in the inventory is virgin olive oil in one litre bottles. Determine the reorder point and reorder quantity, given the following la. Normal usage is 2 bottles per day.

b. It takes five days to get delivery of the item.

c. Par stock is 29 bottles.

d. Bottles come packed 6 to a case.

8. Assume you have been hired as the purchasing steward of a new restaurant located in an area that is completely unfamiliar to you. You have never lived here before, and you have no friends or family in the area. How would you obtain information on sources of supply for perishable and nonperishable foods?

9. How can managers use computers to establish control over food purchasing?

10. Explain several significant effects of improper receiving control