Purchasing and Inventory Management Flashcards
6 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Purchasing and Inventory Management flashcards as text
What is the primary purpose of a par stock level in a professional kitchen?
Answer: To set the minimum inventory quantity that triggers a reorder
Par stock is the minimum on-hand quantity at which a reorder is placed to prevent running out before the next delivery.
Which receiving practice best protects against invoice discrepancies from a vendor?
Answer: Weigh and count all items against the purchase order before signing
Physically verifying weights and counts against the purchase order before signing ensures discrepancies are caught and documented at the point of delivery.
An executive chef negotiates a contract with a single-source produce vendor. What is the primary risk of this arrangement?
Answer: Supply disruption if the vendor cannot fulfill orders
Single-source agreements create vendor dependency, meaning any supply failure—weather, logistics, business closure—leaves the kitchen without an alternative supplier.
What does FIFO stand for in kitchen inventory management?
Answer: First In, First Out
FIFO (First In, First Out) ensures older product is used before newer stock, reducing spoilage and maintaining quality.
Which document formally authorizes the transfer of goods from a storeroom to a production kitchen?
Answer: Requisition form
A requisition form is submitted by kitchen staff to authorize the storeroom to release a specified quantity of ingredients for production.
When evaluating a vendor's bid, which factor most directly affects a kitchen's food cost percentage?
Answer: Unit price relative to yield percentage
The true cost of an ingredient is determined by its unit price divided by its usable yield—a cheaper item with low yield may cost more per usable pound than a pricier high-yield alternative.