Production Management Chapter 8 Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the purpose of accurate forecasting in procurement and production?

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

How can the yield analysis factor formula be used to identify the most cost-efficient product to serve?

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

What is the purpose of a production schedule in a foodservice operation?

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

When is batch cooking useful in food production?

Batch cooking is useful when preparing large quantities of food in advance to meet demand during peak hours. Signup and view all the answers

What is ingredient assembly and when might it be used in a foodservice operation?

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

How can standardized recipes help in production management?

Standardized recipes ensure consistency in food quality, portion sizes, and cost control. Signup and view all the answers

Why are accurate food specifications required in purchasing?

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. Signup and view all the answers

What is the difference between as purchased (AP) and edible portion (EP) amounts?

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. Signup and view all the answers

Why is it important to consider AP and EP when making purchasing decisions?

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. Signup and view all the answers

What is the difference between a purchase requisition and a purchase order?

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. Signup and view all the answers

What factors should be considered when making 'make or buy' decisions?

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

What is the formal bid purchasing procedure, and when would an organization use it?

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. Signup and view all the answers

What are the advantages and disadvantages of the blind and invoice receiving methods?

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. Signup and view all the answers

What forms are used in receiving? What are their purposes?

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. Signup and view all the answers

What are the two basic functions of storage?

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. Signup and view all the answers

What factors influence the amount of storage capacity in a food service operation?

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. Signup and view all the answers

What factors influence the length of storage for food items?

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. Signup and view all the answers

Study Notes

Forecasting in Procurement and Production

Accurate forecasting is crucial in procurement and production to ensure the right quantity of ingredients and supplies are purchased and produced to meet customer demand, reducing waste and overstocking.
It helps to optimize inventory levels, minimize stockouts, and reduce costs associated with overproduction.

Yield Analysis Factor Formula

The yield analysis factor formula is used to identify the most cost-efficient product to serve by calculating the yield percentage of each ingredient.
The formula helps to determine the amount of usable product obtained from a raw ingredient, enabling foodservice operations to make informed purchasing decisions.

Production Schedule

A production schedule outlines the timeline for food production, including preparation, cooking, and service times.
Its purpose is to ensure that food is prepared and served efficiently, minimizing delays and waste.

Batch Cooking

Batch cooking is useful when producing large quantities of food, such as in banquet or catering operations.
It allows for more efficient use of labor and equipment, and can help reduce waste and improve consistency.

Ingredient Assembly

Ingredient assembly involves preparing and portioning ingredients in advance, such as chopping vegetables or marinating meats.
It can be used in foodservice operations to streamline food preparation, improve consistency, and reduce labor costs.

Standardized Recipes

Standardized recipes provide a consistent method for preparing menu items, ensuring consistency in taste, texture, and presentation.
They help in production management by simplifying inventory management, reducing waste, and improving labor efficiency.

Food Specifications

Accurate food specifications are required in purchasing to ensure that the right quality and quantity of ingredients are purchased.
They help to maintain consistency in food quality, reduce waste, and improve customer satisfaction.

As Purchased (AP) and Edible Portion (EP) Amounts

As Purchased (AP) amounts refer to the quantity of an ingredient purchased, including waste and trim.
Edible Portion (EP) amounts refer to the usable amount of an ingredient after waste and trim are removed.
Considering AP and EP amounts is crucial when making purchasing decisions to ensure accurate inventory management and cost control.

Purchase Requisition and Purchase Order

A purchase requisition is a request to purchase ingredients or supplies, outlining the quantity and specifications required.
A purchase order is a formal document confirming the purchase of ingredients or supplies, including the price and delivery terms.

Make or Buy Decisions

Make or buy decisions involve evaluating whether to produce a product in-house or outsource it to a supplier.
Factors to consider include production capacity, labor costs, equipment availability, and quality control.

Formal Bid Purchasing Procedure

The formal bid purchasing procedure involves soliciting bids from multiple suppliers to ensure competitive pricing and quality.
It is used when purchasing high-value or high-volume ingredients or supplies, and helps to maintain transparency and fairness in the procurement process.

Blind and Invoice Receiving Methods

Blind receiving involves inspecting and counting deliveries without prior knowledge of the contents.
Invoice receiving involves verifying the delivery against the invoice or purchase order.
The blind method helps to prevent fraud and errors, while the invoice method is faster and more convenient.

Receiving Forms and Purposes

Receiving forms, such as the receiving report and inventory update form, are used to document and track deliveries.
Their purposes include verifying deliveries, updating inventory levels, and maintaining accurate records.

Storage Functions and Influencing Factors

The two basic functions of storage are to preserve the quality and safety of food items and to provide a convenient and accessible location for ingredients and supplies.
Factors influencing storage capacity include menu size, production volume, and equipment availability.
Factors influencing the length of storage for food items include expiration dates, storage conditions, and inventory turnover.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on production management concepts related to ordering quantity, production goals, production scheduling, forecasting, and their importance in procurement. Questions are based on the mini-max system, location of production in foodservice systems model, relation to purchasing, and requirements for meeting production goals.