CFSP Purchasing and Inventory 5

Question 1

Which inventory control method is BEST suited for tracking high-cost, low-volume items like lobster or prime rib?

Accepted Answer

ABC analysis — Class A tracking

Answer

ABC analysis classifies Class A items as high-value, low-volume products requiring the tightest controls and most frequent counts.

Question 2

A vendor offers a volume discount: orders of 50+ cases receive 8% off. If the regular price is $25/case and you order 60 cases, what is the total discounted cost?

Accepted Answer

$1,380

Answer

60 cases × $25 = $1,500; 8% discount = $120; $1,500 – $120 = $1,380.

Question 3

What does the term 'yield percentage' mean in the context of purchasing?

Accepted Answer

The usable portion of a product after trimming, cooking, or processing compared to its as-purchased weight

Answer

Yield percentage = (edible portion weight ÷ as-purchased weight) × 100, and directly affects true cost per usable pound.

Question 4

Which of the following is an example of a standing order?

Accepted Answer

A weekly automatic delivery of a set quantity of bread without placing a new order each time

Answer

A standing order is a recurring agreement for automatic delivery of a fixed quantity on a regular schedule without repeated purchase orders.

Question 5

Which document serves as the internal authorization to purchase specific goods at an approved price before the purchase order is issued?

Accepted Answer

Requisition form

Answer

A requisition form is submitted internally to request purchasing authorization before the official purchase order is sent to the vendor.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Purchasing and Inventory 5