Can you please answer the following questions? Please be accurate.

QUESTION 20

All foodservice operations have the same inventory turnover rate.

True

False

QUESTION 21

Purchasing agents will have a better leverage in the negotiation process when:

		a. there is minimal payment-processing problems
		b. the buyers service expectations are met
		c. they purchase specialty products
		d. they purchase large quantities of a product

QUESTION 22

The most common reason for a Make-or-Buy decision is a result of:

		a. a change in the menu
		b. need to decrease overtime hours in the cafeteria
		c. a lack of suppliers
		d. customer request

QUESTION 23

Which type of specification description are managers using when they mandate all beef purchased must be graded as USDA Choice?

		a. Production country specification
		b. Product quality certification
		c. Detailed product description
		d. Certification with industry specification

QUESTION 24

Using the ABC method of inventory control, which item is most likely to be inventoried the most often?

		a. canned peaches
		b. Styrofoam cups
		c. fresh salmon fillets
		d. canned soft drinks

QUESTION 25

A Purchase Specification is a document that is:

		a. used by the vendor to inform the purchaser about items that are on back order
		b. a communication tool to the supplier for the desired characteristics in a product purchased
		c. used to establish shipping information, delivery destination, and payment terms once a supplier is selected.
		d. a document used by the USDA and the FDA to track food safety problems and food recalls.

QUESTION 26

A real product count of the actual amount of inventory on hand is an example of:

		a. periodic inventory
		b. physical inventory
		c. perpetual inventory
		d. social inventory