Production Management Chapter 8 Quiz

To ensure that the right quantity of food is ordered and prepared to meet demand.

By comparing the yield of different products and their costs to determine which one provides the best value.

To plan and organize the production activities, ensuring timely and efficient preparation of food.

Batch cooking is useful when preparing large quantities of food in advance to meet demand during peak hours.

Ingredient assembly involves preparing components of a dish in advance; it is used to streamline the cooking process and reduce preparation time.

Standardized recipes ensure consistency in food quality, portion sizes, and cost control.

Accurate food specifications are required in purchasing to ensure that the correct products are ordered, received, and used. They help to avoid errors, ensure quality, and facilitate effective inventory management.

As purchased (AP) refers to the total amount of a food item purchased, including any inedible parts, while edible portion (EP) refers to the amount of the food item that can actually be consumed.

Considering AP and EP is important in purchasing decisions because it allows for accurate cost and yield calculations, which are essential for effective inventory management and menu planning.

A purchase requisition is an internal document that requests the purchase of a specific item or service, while a purchase order is an external document sent to a vendor to officially place an order for the requested item or service.

Factors to consider when making 'make or buy' decisions include cost, quality, capacity, expertise, and strategic alignment.

The formal bid purchasing procedure involves publicly advertising for bids, receiving and evaluating multiple vendor proposals, and selecting the vendor that best meets the organization's specified criteria. Organizations would use this procedure for large, complex, or high-value purchases to ensure fairness, transparency, and the best value.

The blind receiving method involves checking the quantity and condition of the delivered items without knowing the prices beforehand. The advantages are that it prevents price negotiations and reduces the risk of collusion with the supplier. The disadvantages are that it requires more time and expertise to accurately assess the value of the items. The invoice receiving method involves checking the delivered items against the prices on the invoice. The advantages are that it is faster and requires less expertise. The disadvantages are that it is more prone to errors and collusion with the supplier.

The main forms used in receiving are the purchase order, receiving report, and invoice. The purchase order is used to authorize the purchase and specify the items, quantities, and prices. The receiving report documents the actual items and quantities received, and is used to verify the delivery against the purchase order. The invoice is the supplier's record of the sale, and is used to process the payment.

The two basic functions of storage in a foodservice operation are: 1) to hold food and supplies until they are needed for production or service, and 2) to protect the quality and safety of the stored items.

The factors that influence the amount of storage capacity needed in a foodservice operation include the size of the operation, the menu, the frequency of deliveries, and the type of storage required (dry, refrigerated, frozen). Larger operations, more complex menus, less frequent deliveries, and a greater variety of storage needs will all increase the required storage capacity.

The factors that influence the length of storage for food items include the perishability of the item, the storage conditions (temperature, humidity, etc.), the packaging, and the turnover rate. Highly perishable items, improper storage conditions, poor packaging, and slow turnover will all limit the acceptable storage time for food items.