Chapter 3

Purchasing and Receiving

Multiple Choice Exam Questions

1. The Popularity Index of a menu item is equal to the
2. Total number of a specific menu item sold ÷ Total number of all menu items sold.
3. Total number of all menu items sold ÷ Total number of a specific menu item sold.
4. Total number of a specific menu item sold x Total number of all menu items sold.
5. Total number of all menu items sold x Total number of a specific menu item sold.

Questions 2 and 3 utilize the following information:

1. What is the popularity index for Vegetable Lo Mein?
2. 0.30
3. 0.35
4. 0.40
5. 0.45
6. Based on its popularity index, what is the predicted number of Seafood Hot Pots to be sold if management forecasts that 700 guests will be served?
7. 150
8. 175
9. 200
10. 225
11. A foodservice manager’s menu includes an entree with a popularity index of 0.30. What will be the predicted number to be sold of this entrée on a day the manager forecasts 450 guests will be served?
12. 30
13. 45
14. 135
15. 150
16. What is an alcoholic beverage product is made from grain and is flavored with hops?
17. Beer
18. Wine
19. Liquor
20. Spirit
21. What information should be excluded when managers produce standardized recipes?
22. Portion size
23. Ingredient list
24. Item selling price
25. Preparation method
26. What is the most accurate way to determine the amount of an ingredient used in a standardized recipe?
27. Sorting
28. Counting
29. Portioning
30. Weighing
31. A manager’s standardized recipe produces 125 servings. The manager wants to produce 175 servings of the recipe. What will be the recipe conversion factor (RCF) the manager will use to adjust this recipe to produce the desired yield?
32. 0.40
33. 0.71
34. 1.40
35. 1.71
36. A manager’s standardized recipe makes 200 portions. The manager needs to make 120 portions. What will be the recipe conversion factor the manager will use to produce the desired yield?
37. 0.6
38. 1.7
39. 6.0
40. 16.7
41. A manager’s standardized recipe makes 400 ounces of product and yields 100 portions. 15% of this recipe’s weight is sugar. How much sugar will be required if the manager wants to make 200 portions of this item?
42. 7.5 ounces
43. 75 ounces
44. 7.5 pounds
45. 75 pounds
46. What is the highest USDA grade for beef?
47. Angus
48. Choice
49. Prime
50. Select
51. A manager buys 16- to 20-count shrimp. For this size shrimp, 16 to 20 of the individual shrimp would be required to yield one
52. kilo.
53. gram.
54. ounce.
55. pound.
56. How many individual shrimps would be found in a 5-pound box of 16-20 count shrimp?
57. 16-20
58. 32-40
59. 64-80
60. 80-100
61. What is the procurement tool managers use to conduct comparison shopping?
62. Bid sheet
63. Credit memo
64. Standardized recipe
65. Product specification
66. Cherry picker is the term vendors use to describe operators who
67. buy from only one vendor.
68. are committed to source reduction.
69. grow their own fruits and vegetables.
70. purchase only vendor items that are on sale.
71. Vintner-related information on a bottled wine’s label indicates the
72. year the wine was produced.
73. amount of alcohol in the wine
74. type of grape used to produce the wine.
75. name and location of the wine’s producer.
76. Which type of alcoholic beverage would normally be labeled with a pull date?
77. Beer
78. Wine
79. Spirit
80. Liqueur
81. What is the procurement tool used by managers to formally request products from vendors?
82. Bid sheet
83. Purchase order
84. Standardized recipe
85. Product specification
86. A PO may include a variety of product information but, for each product listed, it must always include the quantity ordered and the
87. manufacturer of the product.
88. price quoted by the supplier.
89. time of day the product is to be delivered.
90. amount of the product to be held in inventory.
91. What members of a foodservice operation should receive copies of purchase orders?
92. Servers
93. Receiving clerks
94. Production workers
95. Marketing staff
96. A food or beverage product delivery is said to be “short” when
97. the delivery was late.
98. more items than ordered were delivered.
99. fewer items than ordered were delivered.
100. the vendor does not provide a delivery invoice.
101. A credit memo is a procurement tool managers use to
102. file vendor invoices.
103. place additional food orders
104. modify product specifications.
105. correct inaccurate delivery invoice totals.
106. What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?
107. 10 to 25⁰F (-12.2 to -3.9⁰C)
108. 20 to 35⁰F (-6.7 to 1.7⁰C)
109. 30 to 45⁰F (-1.1 to 7.2⁰C)
110. 40 to 55⁰F (4.4 to 12.8⁰C)
111. When a buyer and seller agree to hold the price of a product constant over a defined period of time they have established a
112. bid price.
113. delivery price.
114. contract price.
115. cherry pick price.
116. A manager buys 4 cases of fresh green beans at a quoted price of $18.50 per case. What should be the extended price of the green beans, as listed on the manager’s purchase order?
117. $18.50
118. $37.00
119. $54.50
120. $74.00

True/False Exam Questions

1. A menu item’s popularity index will always fall between 0 and 1.0.
   1. True
   2. False
2. Unopened bottled wines are highly perishable.
3. True
4. False
5. A standardized recipe’s yield identifies the number of portions the recipe produces.
   1. True
   2. False
6. Accurate purchasing requires the existence and use of standardized recipes.
   1. True
   2. False
7. When purchasing items such as seafood and fruits, the term “count “refers to the number of pieces contained in one box or one carton.
   1. True
   2. False
8. The two methods used to increase or decrease a standardized recipe’s yield are the factor method and the cost method.
   1. True
   2. False
9. In most cases, the purchase price of well liquors will be lower than the purchase price of call liquors.
   1. True
   2. False
10. The use of purchase orders is required so receiving clerks will have a record of what items should be delivered in the future.
    1. True
    2. False
11. The proper receiving of beverage products requires greater skill on the part of receiving clerks than does the proper receiving of food products.
    1. True
    2. False
12. A credit memo is an addendum to a delivery invoice designed to correct any differences between purchase order amounts and delivery invoice amounts.
    1. True
    2. False