Please complete questions 1 through 6. To receive credit for questions 5 and 6, be sure to show your calculations for questions 5 and 6.

1. List seven factors that should be considered when making a decision on product

selection.

2. Pick a food ingredient (your choice) and write a product specification for it.

3. What three factors are most important when selecting a purveyor?

4. Describe the difference between open bidding and sealed bidding.

5. A restaurant forecasts 150 guests for a given period of time. The menu mix typically shows that 19% of guests order chicken skewers and 23% order rib-eye steak. Both are served with baked potato and steamed broccoli florets. The chicken breast, which needs to be trimmed and cut into cubes, has a 91% yield. Guests are served a 5 oz portion of the chicken (pre-cooked weight). The steak, on the other hand, comes in completely trimmed, portioned, and ready to cook. Broccoli is served as a 4 oz portion and has a 38% yield. Using this information, calculate how many pounds of AP chicken breast and broccoli must be ordered. Also calculate how many units of steak and baked potato must be ordered to serve the guests during this time period. (None of these ingredients are used for any other dishes.)

6. A purchaser uses the periodic inventory method and orders food every two weeks. Her chef

needs 220# of sugar for the next two weeks and, per company policy, she must target to have 50# of sugar left in inventory at the end of the two weeks. If she currently has 70# of sugar on hand, how many pounds of sugar should she order? If the sugar comes in 25# bags, how many bags does she need to order?