Term
| PUrchasing according to the specification at the lowest price |
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Definition
| Proper purchasing invoLves |
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Term
Both a and b
-the purchase order
-the specification |
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Definition
| A primary control in the purchasing process is |
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Term
A,b, and c
-the supplier
-the accounting department
-the receiving clerk |
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Definition
| A purchase order is circulated to |
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Term
A,b, and c
-the supplier
-the accounting dept
-the receiving clerk |
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Definition
| Specifications are circulated to |
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Term
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Definition
| If an item costs $3.50 per pound AP and its weight is 10lbs AP and 7 lbs EP, the total EP cost of that item is |
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Term
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Definition
| Using the data from the previous problem, if 30 lbs EP of the item were needed, the lbs purchased AP would be |
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Term
| daily or every two to three days |
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Definition
| Perishable goods should be ordered |
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Term
A and b
-canned goods
-dry goods |
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Definition
| Examples of non perishable goods are |
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Term
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Definition
| You are purchasing an item for a banquet for 400 people, the portion of that item is 4 oz.it costs $2.85 per lb, and its yield is 85%. How many lbs should you purchase? |
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Term
A,b, and c
-invoice
-purchase order
-specification |
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Definition
| When receiving goods, the goods should be checked against the |
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Term
Both a and b
-a form used to list the goods ordered, their price and delivery date, plus other relevant data
-circulated from the buyer to the supplier, receiving clerk, and accounting department |
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Definition
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Term
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Definition
| Which of the following methods would a small, independent restraunter probably use in purchasing canned and dry goods? |
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Term
All of the above
-competitive quote
-one stop shop
-sealed bid |
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Definition
| In which method of purchasing would a specification be used? |
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Term
| Perishables should be ordered every one, two or three days |
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Definition
| Which of the following is the most correct statement regarding the purchasing of perishable and non perishable goods? |
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Term
| the level that must be continually in stock from one delivery to another |
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Definition
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Term
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Definition
| You determined that the chef uses one case of tomato sauce per day and that safety stock should be 3 cases. You order tomato sauce once a week. Your inventory shows that there are three cases left. The chef will use one case before the order arrives. How many cases should you order? |
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