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| a____ most often works among hospitality operation buyers, generating enthusiasm for a particular product. |
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| a seafood restaurant spends 35% of its total food cost on oysters. If the cost of oysters increases by 8%, approx. how much will the total food cost increase? |
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| the main goal of purchasing is to obtain the lowest possible AP price. |
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| AP price and EP cost are kitchen terms that refer to the same thing. |
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| which one of the following purchasing practices is considered to be very unethical? |
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Definition
| accepting physical gifts from suppliers |
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Term
| the primary difference between a control state and a license state is: |
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Definition
| in a control state, the state is the only authorized alcoholic beverage distributor. |
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Term
| the Robinson-Patman Act prohibits a supplier from pricing goods so low that it would drive all other competitors out of business, thereby creating a monopoly for the supplier. This illegal practice is referred to as: |
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| Article 2-201 of the Uniform Commercial Code states that a purchase order of $___, or more, is not enforceable in court of law unless the agreement is reduced to writing |
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| a big advantage of dividing the purchasing duties among several employees is |
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Definition
| greater control over products |
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Term
| seafood inspection for wholesomeness is not: |
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Definition
| mandatory under federal law |
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Term
| The acronym FOB stands for Free on Board |
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| Some hospitality companies will not allow buyers to make purchases for their personal use |
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Term
| if a buyer of a product does not have to pay for it until he or she resells it, such a transaction is usually referred to as a: |
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Term
| when buying from an intermediary, hospitality operators take tile to the goods when they: |
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Definition
| receive and sign for them |
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Term
| since it can take a lot of time, it is not a good idea for hospitality buyers to visit suppliers' plants. |
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Term
| One of the major purchasing objectives is to maintain an adequate supply. Which one of the following purchasing objectives conflicts with it? |
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Term
| what is the term used when unauthorized persons are dealing with the suppliers? |
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Term
| brokers buy and resell products |
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Term
| waste and spoilage are not factors that will complicate the cost control function of a hospitality operation. |
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Term
| a major disadvantage of convenience foods is: |
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Term
| assume that poultry accounts for 10% of your total food cost. If the AP price of poultry increases 5%, by how much will the total food cost increase? |
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Term
| A main activity of the FTC is to: |
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Definition
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Term
| The EP cost of a food item is usually higher than its AP price |
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Term
| The purchasing agent who purchases from a primary source instead of an intermediary is engaging in: |
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| Which one of the following is a primary source? |
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| A verbal commitment sometimes carries the legal status of a written contract. |
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Term
| Which one of the following was America's first piece of antitrust legislation? |
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Term
| When using a direct buying procedure, the hospitality operation takes title to the good purchased when: |
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Definition
| the goods leave the primary source's premises |
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Term
| a standard of identity for food: |
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Definition
| defines what a product must be in order to be called a certain name |
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Term
| The major disadvantage of convenience food is their inconsistent quality |
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Definition
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Term
| a buyer's negotiating power is largely determined by the amount of money he or she can spend with a supplier. |
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Term
| which one of the following factors should the buyer consider when performing a make-or-buy analysis? |
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| Which one of the following federal agencies has the most inspection power throughout the food channels of distribution in the United States? |
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