Chapter 12—Purchasing and Receiving
TRUE/FALSE
1. It can be said, without hesitation, that behind every successful business is usually a good chef.
2. An invoice is a demand, usually made in written form, for something that is needed.
3. Multiply the quantity times the unit price to find the extension price.
4. An invoice accompanies each shipment or delivery of food brought into a food service operation.
5. If an establishment has a policy of using invoices, then the invoice can be used by the bookkeeper to
check against a copy of the invoice before the bill is paid.
6. On a purchase order, to find the amount column, multiply the number of cases times the price.
7. A weekly recapitulation form is an important part of a successful food service operation. It provides a
detailed description of the items being purchased.
8. A purchase order is a written form that indicates to the vendor how many items are to be delivered to
an establishment, and lists the prices for each item.
9. In many restaurants, the waitstaff enters the order of the guest into a computer called a purveyor either
via a touch screen or a handheld terminal.
MULTIPLE CHOICE
1. Which of the following is not a vital business form used in the food service industry?
a.
invoice
b.
purchase order
c.
yield percentage
d.
requisition
2. A cook in the kitchen needs certain supplies from the storage area to carry out the day’s production. To
obtain these supplies, the cook fills out a(n) _____.
a.
invoice
b.
weekly recapitulation form
c.
storage area requisition
d.
profit and loss statement
3. A(n) _____ is a written document listing goods sent to a purchaser by a vendor with their prices,
quantity, and charges.
a.
purchase specification
b.
recapitulation form
c.
final inventory
d.
invoice
4. Most restaurants use _____ when purchasing meat, seafood, and produce (fruit and vegetables).
a.
menu
b.
a request form
c.
purchase specifications
d.
a purchase order
5. A(n) _____ is a written form that indicates to the vendor how many items are to be delivered to an
establishment, and lists the prices for each item.
a.
request form
b.
invoice
c.
purchase specification
d.
purchase order
6. To find the amount on the purchase order form, _____ the quantity times the unit price.
a.
add
b.
divide
c.
subtract
d.
multiply
7. In many restaurants, the waitstaff enters the order of the guest into a computer called _____ either via
a touch screen or a handheld terminal.
a.
point of sales (POS)
b.
facsimile
c.
Macintosh
d.
touch tone
NUMERIC RESPONSE
Round to the nearest hundredth of a percent.
The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar.
The cost of food was $2,350.00, and the bar costs were $2,896.00.
The amount of food that was sent from the kitchen to the bar was $250.00.
The amount of alcoholic beverages that were sent to the kitchen from the bar was
$105.00.
1. Without calculating transfers, what is the food cost percentage?
____________%
2. Without calculating transfers, what is the beverage cost percentage?
____________%
3. What is the food cost percentage, calculating transfers?
____________%
4. What is the beverage cost percentage, calculating transfers?
____________%
COMPLETION
1. A ____________________ is a demand, usually made in written form, for something that is needed.
2. An ____________________ is a written document listing goods sent to a purchaser by a vendor with
their prices, quantity, and charges.
3. ____________________ ____________________ provide a detailed description of the items being
purchased.
4. A(n) ____________________ ____________________ is a written form that indicates to the vendor
how many items are to be delivered to an establishment, and lists the prices for each item.
5. In most food service operations, one person is designated to do the purchasing. This person is usually
called the ____________________ ____________________.
6. Recently, the trend has been to compare vendor prices at the beginning of the year and purchase from
one vendor throughout the year. This vendor is referred to as the ____________________
____________________.
7. In many restaurants, the waitstaff enters the order of the guest into a computer called
____________________ ____________________ ____________________ either via a touch screen
or a handheld terminal.
MATCHING
Match the following chapter terms with their definition.
a.
requisition
d.
purchase order
b.
invoice
e.
purveyor
c.
purchase specifications
1. A written form that indicates to the vendor how many items are to be delivered to an establishment,
and lists the prices for each item
2. A list of goods sent to a purchaser showing prices and amounts
3. One who supplies provisions or food
4. A detailed description of requirements for items being purchased
5. A demand made, usually in written form, for something that is needed
SHORT ANSWER
1. Storeroom Requisition: Find the extension cost and the total. Round to the nearest cent.
3 cases 4 – 1-gallon whole dill pickles @ $16.10 per case
___________
6 cases 12 – 15-ounce chicken rice soup @ $27.37 per case
___________
4 cases 4 – 1 gallon sweet pickle relish @ $18.40 per case
___________
6 cases 6 – #10 cans tomatoes diced @ $13.97 per case
___________
5 cases 6 – #10 cans sliced pineapple @ $22.70 per case
___________
3 cases 4 – 5-pound American cheese sliced @ $1.88 per
lb.
___________
Total
___________
2. Find the extension cost and the total. Round to the nearest cent.
___________
___________
___________
___________
___________
___________
Total
___________
Round to the nearest hundredth of a percent.
3. The sales of January 21 in the ZZZZ Restaurant were $10,620.00 and $10,430.00 in the bar.
The cost of food was $3,870.00, and the bar costs were $1,830.00.
The amount of food that was sent from the kitchen to the bar was $750.00. The amount of
alcoholic beverages that were sent to the kitchen from the bar was $390.00.
1. Without calculating transfers, what is food cost percentage? ____________
2. Without calculating transfers, what is the beverage cost percentage?
____________
3. What is the food cost percentage, calculating transfers? ____________
4. What is the beverage cost percentage, calculating transfers? ____________