Term
| what is a bill of landing? |
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Definition
| it represents title to the products purchased |
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Term
| which method of ordering has become more common in the past for or five years? |
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Definition
| using a computerized ordering system |
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Term
| most operations conduct a physical inventory once every |
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Definition
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Term
| the control of all merchandise used in the hospitality operation begins |
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Definition
| when the merchandise is ordered |
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Term
| under the open storeroom system, the hospitality operator has no control over the merchandise |
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Definition
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Term
| in-process inventories include stock held in storeroom areas. |
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Definition
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Term
| forms completed by department heads that ask the buyer to purchase something that is not normally kept in the regular inventory, are referred to as |
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Definition
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Term
| a perpetual inventory system requires storeroom employees to |
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Definition
| record all delivery issues |
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Term
| expediting is most often used in the hospitality industry when purchasing FFE items. |
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Definition
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Term
| the term "stock rotation" refers to: |
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Definition
| using older inventory items before newer ones |
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Term
| A shrink allowance is the amount a buyer will allow the chef to trim a product in order to prepare a standard-size serving. |
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Definition
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Term
| a receiving clerk who accepts a shipment of 20 lbs. were originally ordered is granting the supplier: |
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Definition
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Term
| a slacked-out meat, seafood, or poultry product is unacceptable primarily because it comes in very expensive packaging. |
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Definition
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Term
| a disadvantage of a drop shipment is |
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Definition
| the driver is not responsible for any disagreements between the supplier and the buyer |
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Term
| in a hospitality operation that prepares several copies of a purchase order, which one of the following persons would probably not get a copy? |
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Definition
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Term
| the net weight of a packaged item is equal to the gross weight less tare weight. |
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Definition
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Term
| A stock requisition is another term for purchase requisition |
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Definition
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Term
| in some large hospitality operations, additional control is exerted in the recovering function by placing receiving personnel under the direction and supervision of the |
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Definition
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Term
| meat tags and receiving sheets are used by hospitality operations that desire very close control over their inventory. |
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Definition
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Term
| the most commonly used receiving procedure is sometimes referred to as |
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Definition
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Term
| a restaurant purchases salt, sugar, flour, pepper, and baking powder together on one purchase order and receives a discount. This practice can be referred to as |
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Definition
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Term
| a buyer must place an order fro mayo. to be delivered in 5 days. Par stock is 8 cases. 2 cases are on-hand, and one case will be used during the lead time. how many case should the buyer order? |
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Definition
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Term
| during the invoice receiving process, the receiving agent uses the invoice primarily to verify |
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Definition
| quantity, quality, and AP prices |
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Term
| how many purchase order copies does a buyer usually prepare? |
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Definition
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Term
| when a shipment is delivered by mail, air freight, or UPS, wht invoices that come with them are usually referred to as: |
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Definition
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