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Chapter 3: Preparing for Production A perpetual inventory system tells managers: the exact quantity of each product in storage. how much money has been spent on a given product during a given time period. the quantity of each product that should be in storage. which products will likely need to be reordered within the next 30 days. Which of the following techniques is effective in reducing purchasing oosts? Change the purchase unit size to a smaller container to reduce the supplier's handling charges. Purchase directly from a distributor or grower. Charge goods on credit to increase the supplier's cash ow. Increase supplier services. Determining whether it is less expensive to prepare a product on-site than to purchase it ready-made is known as: an ingredient inventory. an internal-external comparison. a make-or-huy analysis. Operations that use only a physical inventory system: periodically count the items in storage to see what is on hand. can tell at any given moment exactly what quanties of items are on hand. are using the most accurate means available to keep track of inventory. have chosen a system that operates much like a checkbook record. Moesha is working at her hotel's bar when a guest approaches and says. "I'd like a Screwdriver made with Stolichnaya. please.\" Moesha is most likely make the guest's drink using a ____ brand of liquor. call house premium 1 a b c. d 2 a. b c. d 3 a. b. c. a laborvs. production decision. d 4 a. b c. d 5 lo a b c d substandard Regarding receiving alcoholic beverages, which of the following points should be observed? All bottles should be opened and sampled. After receiving, beverages should be moved immediately to secure storage areas. Purchasing and receiving beverages should be done by the same person. Cases should remain closed until the products are actually needed. Inventory turnover rates are typically: lower for beverages than for food s. of little concern for computerized operations. the same for both beverages and foods. higherin chain operations than in independents. Which of the following statements is true? There is no need for a receiving clerk to weigh. count, or measure incoming items if proper ordering systems are in place and working con'ectly. When a prime-supplier system is in place, there is an increased need for maintaining a formal issuing system for food service items. Ajust-inltime inventory system depends on the food and beverage operation maintaining a scanning system similar to that found in supermarket check-oum. d. Items in storageincluding alcoholic beveragescan easily be tracked with the aid of high-tech storage and inventory systems. Freya noeew noses 9. In the food and beverage industry, a prime supplier is ain}: a. vendor that sells products to a food service provider using a just-in-time inventory system. b. organization that always strives to have the lowest price on the items it sells. c. sales representative who makes frequent face-to-face presentations in order to build rapport and enhance customer service. d. supplier that specializes in providing premiumand. often, importedbrands of food and beverages to a food and beverage establishment 10. The success of a just-in-time inventory system depends upon; a. having sufficient funds immediately available. b. prime suppliers who work as partners with the food and beverage operation. c. extensive storage space at the food and beverage operation. d. maintaining the latest computer hardware and software