cost control in f&b

SECTION A: MULTIPLE CHOICE QUESTIONS (15 Marks)
Choose the correct answers. All questions must be answered in the Answer Sheet provided. Please circle the correct answer.

1. _________________ are francier which is more expensive food often with a gourmet appeal
a) Comfort food
b) Benchmarking
c) Upscale menu
d) Display cooking

2. ________________ are restaurants designed where the kitchen may be viewed by the diners.
a) Comfort food
b) Benchmarking
c) Upscale menu
d) Display cooking

3. _______________ are suppliers within close proximity to the buyer.
a) Primary market
b) Secondary market
c) Local market
d) Broker

4. ________________ also known as Central Production kitchen. A central production kitchen or food factory with centralized food purchasing and delivery to off site facilities for final preparation.
a) Conventional
b) Ready prepared
c) Commissary
d) Assembly

5. ___________________ involves ordering needed food and supplies from a selected list of vendors on daily, weekly, or monthly price quotations.
a) Informal or open market buying
b) Formal competitive bid buying
c) Centralized purchasing
d) Group or cooperative purchasing

6. _________________ is written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices.
a) Informal or open market buying
b) Formal competitive bid buying
c) Centralized purchasing
d) Group or cooperative purchasing

7. _________________ refers to the formal agreement with a single vendor to supply the majority of product needs.
a) Cost plus purchasing
b) Prime vending
c) Blanket Purchase Agreement
d) Just in time purchasing

8. ________________ is when a wide variety of items are purchased from local suppliers but the exact items, quantity and delivery requirements are not known.
a) Prime vending
b) Cost plus purchasing
c) Just in time purchasing
d) Blanket Purchase Agreement 9. A running record of the