Please answer the following questions ASAP:

QUESTION 28

Which of the following is not true regarding federal government grades or grading system?

		a. For an item to be graded, it must be produced under continuous government inspection.
		b. Grading of food items are voluntary.
		c. The partial limiting rule of grader discretion has an uneven impact on how products are graded for quality.
		d. The USDA (AMS) has established quality grades for only milk and dairy products.

QUESTION 29

If the total sales in April is $29,655, what is the food cost percentage for April

Date		Amount	Date		Amount
Mar 31	Inventory value	$4,717	Apr 22	Purchases Barbers Milk	$752
May 1	Inventory value	$2, 661	Apr 15	Free employees meals	$ 275
Apr 9	Donated cookies to American Red Cross	$ 345	Apr 27	15 complementary meals to MDs	$120
Apr 5	Purchases - Sysco	$1,115	May 5	Purchases - Sysco	$2, 550
Apr 12	Purchases Sysco	$3,677
	a.	23.13 %
	b.	36.26 %
	c.	18.69 %
	d.	25.63 %

2 points

QUESTION 30

FOB destination means that the buyer assumes title when:

		a. the goods reach the sellers receiving dock
		b. the seller puts the goods in the hands of the carrier for delivery
		c. the goods are delivered to the buyers specified delivery point
		d. none of the above

QUESTION 31

What advantage does an operation gain when menu items are made on-site and from scratch?

		a. Storage space savings
		b. Reduced preparation times
		c. Increased product consistency
		d. Lower per-portion food costs

QUESTION 32

The need to ask several vendors to submit prices for products being ordered would be covered in which type of purchasing policy?

		a. Competitive bidding
		b. Conflict of interest
		c. Best price first
		d. Vendor errors

QUESTION 33

The price of a product is one important factor to consider in the decision making process when selecting a product to purchase. The price that is most important in the decision process is the products:

		a. market price
		b. competitor's price
		c. as purchased price
		d. edible portion price

2 points

QUESTION 34

What should first be established when doing a make-or-buy analysis?

		a. Selling price for the product
		b. Expected product quality
	c.	Labor costs for the servers in the cafeteria
		d. Product shelf-life