Food Service Organizations A Managerial And Systems Approach 8th Edition By Mary B. Gregoire – Test Bank

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Sample Questions Posted Below

Chapter 5 Procurement 

MATCHING. Choose the item in column 2 that best matches each item in column 1.

1) Wholesalers

2) Brokers

3) Manufacturer’s representatives

4) Retailers

A)   sell products to the ultimate buyer

B)   package raw food products for sale

C)   receive a commission for negotiating between

the buyer and the supplier

D)   represent small manufacturing company
products to buyers

E)   purchase from processing plants, store product,
and resell

F)   receive a commission for negotiating between
the growers/producers and manufacturers 

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 

5)   Value is the perceived relationship between 

A)   quantity and quality. 

B)   quantity and food cost. 

C)   quality and specification. 

D)   quality and price. 

6)   Organizing purchasing as a profit center means that the department would 

A)   manage expenses but not generate profits. 

B)   help other departments generate profits. 

C)   generate profits but not worry about expenses. 

D)   manage expenses and generate profit. 

7) “Value added” has been defined as 

A)   increasing the price of a product in relation to its cost to add value to the product. 

B)   increasing value of food through manufacturing and processing. 

C)   increasing the quality of a product compared to its price. 

D)   decreasing the price of a food item to increase its perceived value. 

8)   Irradiation is used to 

A)   improve the quality of food items. 

B)   control foodborne pathogens on food. 

C)   alter the genetic makeup of food. 

D)   improve the flavor of meat and poultry products. 

9)   Requiring that a product labeled “mayonnaise” contains egg is an example of 

A)   standard of identity. 

B)   standard of quality. 

C)   U.S. Department of Agriculture required ingredient labeling. 

D)   U.S. Public Health Service Food Code requirements. 

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10)   Information required on a label under the nutrition labeling law includes 

A)   amount of calories, fat, vitamins B and D. 

B)   amount of fat, sodium, phosphorus, zinc. 

C)   amount of cholesterol, sodium, vitamins A and C. 

D)   amount of carbohydrate, calcium, copper, lactose. 

11)   Using the term “lean” to describe the fat content of meat means that the meat has 

A)   less than 10 grams of fat and 95 milligrams of cholesterol per serving. 

B)   less than 3 grams of fat and 40 or less calories per serving. 

C)   only a trivial amount of fat and cholesterol per serving. 

D)   less than 2 grams of saturated fat and 5 grams of fat per serving. 

12)   The agency responsible for the grading, inspection, and certification of meats is the 

A)   U.S. Food and Drug Administration. 

B)   U.S. Department of Agriculture. 

C)   U.S. Public Health Service. 

D)   U.S. Department of Commerce. 

13)   Specifying that an insulated beverage carafe must maintain temperature for at least 20
minutes is an example of _____________ specification. 

A)   performance 

B)   technical 

C)   approved brand 

D)   service 

14)   A yield grade of “1” stamped on a beef carcass would mean 

A)   increased muscle and decreased fat. 

B)   decreased muscle and increased fat. 

C)   absence of defects and brightly colored flesh. 

D)   occasional defects and somewhat dull colored flesh. 

15)   The Law of _____________ defines the buyer’s authority to act for the organization. 

A)   Agency 

B)   Warranty 

C)   Contract 

D)   Procurement 

16)   The document given to the supplier listing the items to be ordered is termed a(n)
_____________. 

A)   purchase requisition 

B)   purchase order 

C)   invoice 

D)   purchasing specification 

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17)   The _____________ is the document prepared by the supplier listing the items
delivered and their price. 

A)   invoice 

B)   purchase requisition 

C)   purchase order 

D)   purchase specifications 

18)   All of the following are recommended purchasing practices EXCEPT 

A)   assigning responsibility for receiving to a specific person. 

B)   having the same person responsible for purchasing and receiving. 

C)   weighing items in at time of delivery. 

D)   comparing quality of delivered product to specifications. 

19)   Pilferage 

A)   is a technique used to electronically scan products on delivery. 

B)   occurs when employees take food products home without permission. 

C)   involves the storage of hazardous materials. 

D)   is an agreement signed between purchasing agents and sellers to reduce costs. 

20)   The lowest shelf in the dry storage area should be 

A)   on the floor to allow for maximum storage in the room.
B) 6-8˝ off the floor to allow for ventilation and cleaning. 

C) 12-15˝ off the floor to allow for heavy cases to be placed on the floor under the

shelf.

D)   any height depending on the size cases needing to be stored. 

21)   A thermometer is usually placed just inside the door of a refrigerator because 

A)   it minimizes how long the refrigerator door will be left open while checking the
temperature. 

B)   it is less likely to be broken because of supplies being set on it. 

C)   the lighting is better by the door and the temperature can be read more easily. 

D)   this is the warmest spot in the refrigerator thus the most appropriate place to take
the temperature. 

22)   The process of supplying food to production units after it has been received is termed
_____________. 

A)   inventory control 

B)   issuing 

C)   receiving 

D)   pilferage 

23)   Direct issues are products that 

A)   go from receiving to production without going through storage. 

B)   go from production to service without going through holding. 

C)   go from delivery truck to storage without going through receiving. 

D)   go from storage to service without going through production. 

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24)   Taking an actual count of products in storage is termed a _____________ inventory. 

A)   perpetual 

B)   rotating 

C)   physical 

D)   beginning 

25)   Perpetual inventory differs from physical inventory in that 

A)   food cost per day cannot be calculated with perpetual inventory. 

B)   no visual inspection of the inventory is done to calculate perpetual inventory. 

C)   purchases and inventory issues are recorded with physical inventory. 

D)   a record of the quantity in stock is always available with physical inventory. 

26) “A” products in the ABC inventory method are those products 

A)   whose dollar value accounts for 5%-10% of the inventory value. 

B)   kept on hand as backup supply to ensure against sudden increase in usage. 

C)   that the managers should monitor and control very closely. 

D)   whose order cost and holding cost are equal. 

27)   If a product is shipped FOB Destination, which of the following is true? 

A)   The supplier owns the product and pays the freight charges for shipping. 

B)   The supplier owns the product, but the buyer pays the freight charges for shipping. 

C)   The buyer owns the product but the supplier pays the freight charges for shipping. 

D)   The buyer owns the product and pays the freight charges for shipping. 

28)  Which of the following would not be considered a sustainable purchasing practice? 

A)  Purchasing less toxic cleaning chemicals 

B)  Purchasing individually wrapped and packaged juices 

C)  Purchasing products that contain recycled content 

D)  Purchasing equipment that is Energy Star rated 

29)  To display the USDA Certified Organic label a product must be at least _____ percent
organic. 

A)  50 

B)  80 

C)  95 

D)  100 

30)  Which of the following is an example of an organic growing practice? 

A)  Use of sewage sludge-based fertilizers to help assure proper plant growth 

B)  Use of antibiotics to reduce incidence of disease in animals 

C)  Use of ground that has not been exposed to petroleum-based pesticides 

D)  Use of home grown feed for livestock 

31)  Which of the following is an example of a Good Agricultural Practice (GAP)? 

A)  Use of animal manure as a fertilizer 

B)  Use of rainwater runoff for irrigation 

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C)  Allowing pets access to growing areas 

D)  Providing hand washing facilities for workers 

TRUE/FALSE. Write ‘T’ if the statement is true and ‘F’ if the statement is false. 

32)   Procurement is located within the transformation component of the foodservice
systems model. 

33)   Organizing purchasing as a cost center means that the department would generate
sufficient profits to cover expenses. 

34)   Value analysis is conducted to quantify the components of a product that add value to
it. 

35)   A fixed bid is guaranteed for the day it is given to a purchasing agent. 

36)   Storing cabbage and milk next to each other in the same cooler should be avoided since
milk may absorb the cabbage odors. 

37)   Safety stock is the amount of food on inventory when reorder is submitted. 

38)   Using FIFO as an inventory control technique means that food items that were placed
in the storeroom on January 5 would be used before those that were placed in the
storeroom on January 12. 

39)   Certified organic foods can be tracked from the farm through processing to the
consumer. 

40)   The fair trade label on coffee indicates that sustainable growing practices were used. 

41)   A GPO is a form of centralized purchasing that consolidates ordering from all
departments within the organization into a single purchasing department . 

42)  Enhancing the quality of life for farmers is part of the definition of sustainable
agriculture. 

43)  Farmers may used petroleum-based fertilizers when growing products to be packaged
with the USDA certified organic label 

44)  Carbon footprint is a measure of one’s impact on the environment based on the amount of
greenhouse gases (carbon dioxide) generated 

SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question. 

45)   The recommended temperature for storage of food in the dry storage area is
_____________. 

46)   The abbreviation, LIFO, stands for _____________
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47)   Halal foods are important to those of which religion?  ___________. 

48)  ____________________ is the organization who provides certification of chemicals
meeting sustainability guidelines. 

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Chapter 5 Answer Key 

1) E 26) C

2) C 27) B

3) D 28)   B

4) A 29)   C

5) D 30)   C

6) D 31)   D

7) B 32) TRUE

8) B 33) FALSE

9) A 34) FALSE

10) C 35) FALSE

11) A 36) TRUE

12) B 37) FALSE

13) A 38) TRUE

14) A 39) TRUE

15) A 40) TRUE

16) B 41) FALSE

17) A 42)  TRUE

18) B 43)  FALSE

19) B 44)  TRUE

20) B 45) 50-70°F

21) D 46) Last In First Out

22) B 47) Islam

23) A 48)  Green Seal

24) C
25) B