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ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ $11.49   Add to cart

Exam (elaborations)

ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+

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ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ what are the 4 goals they keep buyers focused when purchasing? (287) 1. purchasing goals 2. maintaining quality standards 3. minimizing cost 4. staying competitive with others Customer-count histories (288) tracks ho...

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  • May 9, 2024
  • 7
  • 2023/2024
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ProStart Level 2 - Chapter 5 Exam Questions
and Answers Graded A+
what are the 4 goals they keep buyers focused when purchasing? (287)
1. purchasing goals

2. maintaining quality standards

3. minimizing cost

4. staying competitive with others


Customer-count histories (288)
tracks how many customers an operation has served during specific time periods in the past.


popularity index of items sold (288)
identifies which menu items have been the most popular


vendor deliver schedules (288)
tracks how frequently or infrequently a particular vendor makes deliveries


availability of items from vendors (288)
tracks when a vendor has particular products available for sale


recognizing outside influences (288)
helps identify what events or conditions might help or hurt an operation during a particular time
period


what current events in Utah might have influenced purchases in restaurants? (288)


Explain how quality standards are implemented. (228)


Customer-count factor (289)
the number of customers expected for a given time period


available store capacity for new product (289)
only purchase what you are able to store and use


forecasts of future costs of a product (289)
fresh produce price may go up or down seasonally, so an operation needs to take such price influence
into account when making purchase


what three things must an operation do in order to stay competitive? (289-290)
1. shop for vendors who will provide best price and service.

2. try to get the lowest possible edible-portion

, 3. try to get the maximum yield, or the total utilization, from products purchased.


primary (290-291)
farmers and ranchers who raise produce and livestock


intermediary (290-291)
wholesalers, distributors, and suppliers


retailers (290-291)
sell their products to the public


food and beverage (293-299)
beer, wine, soda, juices, meat, eggs


nonfood items
linen, uniforms, bar supplies, paper goods


small wares and equipment
china glassware, silverware, blenders


technology
computers, printers, phone systems


furniture, fixtures, equipment
tables and chairs, lighting fixtures, bars


business supplies and service
office supplies, insurance, marketing


support services
garbage removal, flower service, pest control


maintenance services
cleaning supplies, grounds keeping


utilities
gas, heat, electricity, telephone


formal purchasing:

1. what types of businesses?

2. who makes the purchases?

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