Standard purchase specifications can be used for:

Question $1$ options:

completing inventory calculations;

determining reorder quantities;

facilitating competitive bidding.

all of the above

Question $2(1$ point$)$

Listen

Standard purchase specifications are used only for perishable items.

Question $2$ options:

True

False

Question $3(1$ point$)$

Listen

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

Question $3$ options:

quantity

quality

price

all of the above

none of the above

Question $4(1$ point$)$

Listen

Par stock is the maximum quantity of any item that should be on hand at any given time

Question $4$ options:

True

False

Question $5(1$ point$)$

Listen

Question $5$ options:

Food transfers from one unit in a chain of restaurants to another unit in that chain are known as: $\_\_\_\_\_\_\_\_$unit transfers

Question $6(1$ point$)$

Listen

Unplanned costs are those arising from spoilage, pilferage, or waste.

Question $6$ options:

True

False

Question $7(1$ point$)$

Listen

Question $7$ options:

The Market Quotation List is used by a receiving clerk to verify $\_\_\_\_\_$ and $\_\_\_\_\_.$

Question $8(1$ point$)$

Listen

Budgeting is a primary means for monitoring the performance of employees who store and issue food.

Question $8$ options:

True

False

Question $9(1$ point$)$

Listen

The FIFO method of rotating stock allows the older items to be used before the most recent purchases

Question $9$ options:

True

False

Question $10(1$ point$)$

Listen

Refrigerated foods should be stored:

Question $10$ options:

on solid shelves

on slatted shelves

both $($a$)$ and $($b$)$ are correct

It doesn't matter as long as they are stored off the floor