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Definition
| under the cost-plus purchasing arrangement, the purchase price is equal to the supplier's cost plus a negotiated markup. The cost used by the supplier may be referred to as the |
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Definition
| If a roast capon has an AP price of #2.10 per pound and an edible yield percentage of 50%, its EP cost per pound would be apporx.: |
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| the ordering cost may be reduced |
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Definition
| a major advantage of the one-stop shopping concept is |
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Term
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Definition
| to compute an accurate ROP for an item, the buyer must have a good idea of that item's: |
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| a violation of local health codes |
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Definition
| buying food salvage or food from unlicensed purveyors is: |
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Definition
| the kitchen supervisor of a large foodservice facility needs to order lettuce. on average, the hospital uses 1/2 cases of lettuce per day. 2 1/2 cases are in inventory on the day the chef will place the order. The chef also knows that the lead-time is 3 days and that the par stock for lettuce is 8 cases. How many cases should the chef order? |
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| Maintain an acceptable & predictable AP price |
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Definition
| the primary purpose of the hedging procedure is to |
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Definition
| If I purchase raw roast beef at an AP price of $2.49 per lb. that has and edible yield of 83%, what would the EP cost of a 6oz. portion? |
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Definition
| if the cooking loss is 25%, approximately how many AP lbs of meat must you purchase in order to serve 40 guests a 4oz portion? |
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Term
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Definition
| the interval of days between the time an order is placed and the time it is delivered is referred to as the: |
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Definition
| a buyer may be able to earn a price discount from a supplier if he or she is willing to: |
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Definition
| the serving size of mashed potatoes is 4oz (EP). The edible yield for potatoes is 70%. Aprox. how many pounds of raw (AP) potatoes should you purchase in order to serve 600 people? |
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Term
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Definition
| a blanket order is a form of: |
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Definition
| an Ap pound of ground beef sells for $1.20 (AP). I am serving a 4oz. cooded portion (EP). The yield for the ground beef is 75%. What is my EP cost for one serving? |
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Term
| ordering cost and storage cost |
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Definition
| the correct order size is influenced by two cost they are" |
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Definition
| a restaurant has purchased 32 Alaskan King Crabs for $131.20. If it has a desired food cost percentage of 25%, what is the suggested menu price for one crab? |
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Definition
| If I purchased bacon at an AP price of $1.84 a pound, and it is cut into 18 slices per pound, how much does one serving of 4 slices cost? |
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Term
| increase the order size by adding on a "safety stock" |
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Definition
| under the par stock approach to ordering, if the buyer thought that there was going to be more business than normal, he or she should: |
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Term
| 15% of the foodservice operation's sales volume |
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Definition
| when using the exchange bartering procedure, a foodservice operator should ensure that the amount of sales traded does not exceed: |
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Term
| used for special parties and banquets |
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Definition
| the Levinson approach to ordering generally used when purchasing merchandise that will be: |
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