CCA Procurement & Purchasing Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Procurement & Purchasing flashcards as text
A purchase specification in foodservice purchasing primarily serves to:
Answer: Define exact quality standards for ordered products
A purchase specification describes the precise quality, grade, size, and other attributes required for a product so vendors deliver what is expected.
Which purchasing method involves buying large quantities to receive volume discounts?
Answer: Volume purchasing
Volume purchasing leverages large order quantities to negotiate lower per-unit prices from suppliers.
A competitive bid process requires vendors to:
Answer: Submit sealed price quotes for evaluation
In a competitive bid process, multiple vendors submit price quotes for the same specification, allowing the buyer to select the best offer.
FIFO (First In, First Out) is an inventory rotation method designed to:
Answer: Ensure oldest products are used before newer ones
FIFO ensures that products received first are used first, minimizing spoilage and maintaining product freshness.
An approved vendor list (AVL) in culinary procurement helps to:
Answer: Ensure only pre-qualified suppliers are used
An approved vendor list ensures purchases are made only from suppliers who have been vetted for quality, reliability, and compliance.
Par level in inventory management refers to:
Answer: The minimum quantity of an item that must be on hand to meet demand until the next delivery
Par level is the minimum inventory quantity needed to meet demand between deliveries, triggering a reorder when stock falls below it.