1.

 A - Short answer

Question 1
Complete
Mark 1.00 out of 1.00

Question text

List two examples of the types of goods you might purchase for the following areas.

Travel  travel bags

 travel wallet

 chemical for sanitizing

 cleaning agents like soap
Housekeeping

 pen
Event supplies  notepad

 beverage ( soft drinks )

Food and beverage  snacks

Fuel  cars
 aircraft
  towels
 bathmat
Linen

 sanitizers
 detergents
Cleaning chemicals and
agents

General stores  letters

 envelopes

 Convenience goods
Merchandise  Specialty goods.

//////////////

Travel  luggage labels

 Vouchers

 guests room supples

Housekeeping  chemicals
  Writing materials
Event supplies  promotional merchandise

Food and beverage  coffee

 dairy products

 hire cars
Fuel  vessels

 sheets
Linen  face washers

 laundry and dry cleaning

Cleaning chemicals and
 pools, driveways, external buildings, event
agents furniture, and fixtures.

 envelops
General stores  ink
Merchandise  promotional or sales packs
  brochures

Comments

Comment:
plagiarism detected 

Question 2
Complete
Mark 1.00 out of 1.00

Question text

You want to confirm purchasing requirements for a two-night bus tour that includes
catered meals and accommodation. What sources of information might you access to
confirm purchasing requirements for the tour? List at least six examples.

The sources of information I might access to confirm purchasing requirements

for the tour is:

1. type of goods that the tour use for the customers

2. quality 
3. brand
4. size 
5. delivary method
6. reasonable price

////////////

1. Event booking forms

2. Event orders
3. Catering orders 
4. Budget 
5. buffet designs
6. Menus 

////////////////
 chef
 sous chef
 executive chef
 supervisor

 event manager and coordinator

Comments

Comment:
plagiarism detected 

Question 3
Complete
Mark 1.00 out of 1.00

Question text

List three sources of information you might access to confirm purchasing requirements
for an event.

The three situations of information I might access to confirm purchasing

requirements for an event are
1. catering orders
2. design of the buffet
3. customers specification 
/////////

1. Event booking forms

2. Event ordera

3. Budget

///////////////

1. Event booking forms

2. allocated budget
3. catering orders 

Comments
Comment:
plagiarism detected 

Question 4
Complete
Mark 1.00 out of 1.00

Question text

Your organisation is hosting an outdoor function for 100 guests. What sources of
information would you access to confirm purchase requirements and anticipated
catering costs?

The sources of information I would access to confirm purchase requirements and

anticipated catering costs are inform suppliers about requirements, confirm
whether the suppliers can meet out need or not and we should seek price and
negotiate costs with suppliers.
////////////

1. buffet designs
2. Menus
3. Recipes
4. Function order 

////////////////////

1. customers specification like a number, special guests, etc.

2. menus
3. recipe
4. result of standard yield test
5. buffet design

Comments

Comment:
plagiarism detected 

Question 5
Complete
Mark 1.00 out of 1.00
Question text

You are arranging catering supplies for a small tour group. Passengers on the tour will
travel to an outdoor location where they will enjoy a selection of hot and cold buffet
dishes. What sources of information would you access to confirm purchasing
requirements?

The sources of information I would access to confirm purchasing requirements

are:

 customers specification 
 passengers list

////////////

1. Customer specifications 
2. Passenger itineraries
3. Passenger lists

/////////////////

1. customers specification
2. Passenger itineraries
3. Passenger lists
4. operational  itineraries for crew

Comments

Comment:
plagiarism detected 

Question 6
Complete
Mark 1.00 out of 1.00

Question text

You’re responsible for ordering linen for a formal function. Your workplace doesn’t
normally cater for this type of event and you are ordering coloured table overlays and
chair covers for the first time. What do you need to assess within your workplace before
proceeding with the purchase?
I need to assess the following information within my workplace before
proceeding with the purchase: i should see the type and size of chairs that we
have , and its quality. 
//////////

 Color and fabric of linen

 Size of linen 
 Budget 

/////////////////

1. Table and chairs

2. napkins
3. towels
4. uniforms
5. towels

Comments

Comment:
plagiarism detected 

Question 7
Complete
Mark 1.00 out of 1.00

Question text

List two standard stock ordering procedures organisations implement to prevent over or
under supply and therefore reduce wastage.

The two standard stock ordering procedures organizations implement to prevent

over or undersupply and therefore reduce wastage are:

1. we should track our goods on hand and

2. we should immediately order of stock as soon as reaches the
minimum level.

/////////////

 keep tracks of good on hand.

 Identify your minimum stock level of particular items. This number represents the minimum
amount of stock that should be on hand at any given time. 

/////////////////

 keep tracks of good on hand.

 place an order as soon as it reaches its minimum level.

Comments

Comment:
plagiarism detected 

Question 8
Complete
Mark 1.00 out of 1.00

Question text

A hotel wants to identify the sales performance of their signature bathrobes.

Total sales of the robes over a six-month period were $1,200.
The value of opening stock was $3,300.
The value of closing stock was $1,500.
Use a calculator to calculate the following.

What is the average stock price?

the average stock price = the opening value + closing value / total number months
period 
$3000 + $1500 / 6 = $800 
the average stock price is $800.
What is the rate of stock turn?
the rate of stock turn = total sales / average stock price
$1200 / $800 = 1.5 
the rate of stock price is 1.5 
////////////
What is the average stock price?
 Average stock price formulae = The value of opening stock +The value of closing
stock ÷ number of months or weeks in the period
The average stock price = $3,300+$1,500 ÷6 = 800 

What is the rate of stock turn?

Rate of stock turn = Total sales ÷ stock’s average value 
Rate of stock turn is $1,200 ÷ 800 = 1.5
///////////////
What is the average stock price?
 the average stock price= The opening value+ closing value ÷ total number
months period
The average stock price = $3,300 + $1,500 ÷ 6(months) = $800 

What is the rate of stock turn?

The rate of stock turn= Total sales ÷ average stock price
The rate of stock turn= $1,200÷ $800 = 1.5
Comments

Comment:
plagiarism detected 

Question 9
Complete
Mark 1.00 out of 1.00

Question text

What’s the purpose of calculating a yield percentage?

 the yield percentage is calculated to fine out wastage percentage from a particular
goods.
////////////
The purpose of calculating a yield percentage is to find out the minimum amount of ingredients
you need to order for the recipe. It helps to calculate the actual cost of each ingredient and each
dish as compared to the purchase cost. It also helps to calculate portion yields.
Comments

Comment:
plagiarism detected 

Question 10
Complete
Mark 1.00 out of 1.00

Question text

List four sources of information you can access to determine how much you’re allowed
to spend when purchasing new goods.

The four sources of information I can access to determine how much I am

allowed to spend when purchasing new goods are:

1. we should determine the suppliers.

2. we should determine the quality of goods.
3. we should determine the brand
4. we should see the manufactured and expiry date.

//////////////
 allocated budget
 menus
 recipe
 Event cost

Comments

Comment:
plagiarism detected 

Question 11
Complete
Mark 1.00 out of 1.00

Question text

You need to forecast quantities of pre-prepared meals to be served to patients in a

medical facility. Using the popularity index, calculate how many serves you need to
order for each of the menu items. There are 200 patients in the facility.

Pumpkin soup – popularity index 62%:

 200 x 62% = 124 serves of soup

 
Chicken cacciatore – popularity index 49%:
200 x 49% = 98 serves of chicken cacciatore
 
Apple crumble – popularity index 72%:
200 x 72 % = 144 serves of apple crumble.
Comments

Comment:
plagiarism detected 

Question 12
Complete
Mark 1.00 out of 1.00

Question text

List four types of information you’re likely to include in a product specification.

The four types of information I am likely to include in a product specification are:

products name , use , detailed description and product test procedure.
///////////

1. brand 
 2. name of product
3. size of product
4. labeling requirements

///////////////

1. Purchase units (kg, g, bag, box, cartoon, etc.)

2. brand name
3. packaging requirements
4. Acceptable alternative if the product is unavailable 

Comments

Comment:
plagiarism detected 

Question 13
Complete
Mark 1.00 out of 1.00

Question text

When purchasing goods, you need to provide suppliers with exact details of what you
want to buy. 

What is a purchase specification?

 
A purchase specification is the list of all the products that we purchase or buy
along with its specification which is provided to customers. 
List six examples of information typically contained in a purchase specification-

 name of the product ( chicken breast ) 

 product use ( used in different appitizers . main course
dishes )
 specific name
 detailed description ( clear , good color and no spoilage)
 product test procedure ( no discoloration , firm to touch )
 special instruction and requirements ( store in a
temperature below 4 degree C , labeled with
manufactured date)
///////////////
What is a purchase specification?
A purchase specification is a list given to each supplier of all the stock that is purchased
along with specific descriptions of each item. This ensures both you and your suppliers
are clear about what you need.
List six examples of information typically contained in a purchase specification-

1. Name and variety of product 

2. Acceptable alternative if the product is unavailable 
3. quality of product
4. Size tolerance
5. packaging requirements
6. Labeling requirements 

Comments

Comment:
plagiarism detected 

Question 14
Complete
Mark 1.00 out of 1.00

Question text

What is a purchase and supply agreement?

purchase and supply agreement is the agreement done between a organization and
suppliers which makes consistency and surety of stock deliverance and ordering of
products. 
////////////
It is a negotiated contractual arrangement between suppliers and the organization,
manufacturers, or delivery companies. this agreement maintains the consistency and certainty
of stock ordering and delivery.

///////////////

It is a negotiated contractual arrangement between suppliers and the organization,

manufacturers, or delivery companies. this agreement maintains the consistency and certainty
of stock ordering and delivery. This is important when developing new menus, introducing new
products or services and when forecasting sales. 
Comments

Comment:
plagiarism detected 

Question 15
Complete
Mark 1.00 out of 1.00

Question text

Despite all your efforts, you’re unable to source goods required within your allocated
budget. What do you do?
I will try to use another way to find same goods with different suppliers in my allocated
and if i cannot find then i will tell my manager or supervisor to add more budget . 
//////////
I should inform my supervisor or higher-level staff. 
//////////////
I should inform my supervisor or higher level staff if I am unable to source goods required within
the allocated budget. 
Comments

Comment:
plagiarism detected 

Question 16
Complete
Mark 1.00 out of 1.00

Question text

List three visual checks you conduct when assessing the quality of purchased goods.

The visual checks I should conduct when assessing the quality of purchased
goods are:
 1. i should check its weight 
2. i will measures its quantity 
3. i checks its portion 

//////////////
 weight
 Quantity
 Portion 
/////////////////

1. Check to make sure items are the required size.

2. Inspect all goods for signs of spoilage.
3. Count any goods ordered by numbers

Comments

Comment:
plagiarism detected 

Question 17
Complete
Mark 1.00 out of 1.00

Question text

Before ordering goods you need to check the quality and suitability of stock on hand.
What checks would you conduct in each of the situations listed?

Checking food and beverage stock prior to a dinner function-

 

1. expiry date
2. freshness

 
Checking linen supplies for an outdoor wedding-
 

1. total quantity of linens required of wedding.

2. does it have stain or not 
 
 
Checking the suitability of available transport for a tour group-
1. check seatings
2. check AC .
 
Checking promotional materials for distribution to customers-
1. stationary
2. dust 
//////////////
Checking food and beverage stock prior to a dinner function-

 Check expiry dates 

  Check freshness

Checking linen supplies for an outdoor wedding-

  Check size
 check stains, marks

Checking the suitability of available transport for a tour group-

 Check travel itineraries for the passengers.

 Check the condition of transport. 

 
Checking promotional materials for distribution to customers-

 Check brochures and pamphlets are printed or not.

 
 
Checking promotional materials for distribution to customers-
Comments

Comment:
plagiarism detected 

Question 18
Complete
Mark 1.00 out of 1.00

Question text

List three key products sold in your workplace or training environment and the expected
quality level that applies to each one.

The three key products sold in my workplace or training environment and the
expected quality level that applies to each one are:
1. meat ( chicken ) - the chicken was in appropriate color
( pink) , it doesnot have foul smell and the texture was good
and it was fresh.
2. beverage - the manufactured and expiry date was fine  and
brand was of high quality.
3. cleaning chemicals ( sanitizer ) - it was leveled high quality
and can be used on any types of equipments.

/////////////

1. Food and beverages: check for freshness. Check the size and weight for
accuracy. Check for expiry date, best before, and use-by date. 
2. Linen: check for stains, marks, wear and tear. 
3. Promotional materials: Check for faded color and dust. 

////////////

1. Housekeeping supplies
2. Food and beverages
3. Fuel

Comments
Comment:
plagiarism detected 

Question 19
Complete
Mark 1.00 out of 1.00

Question text

List three sources of product and supplier information you can access when researching
potential suppliers.

The three sources of product and supplier information I can access when
researching potential suppliers are:

1. reputation of suppliers
2. does the suppliers supply good quality products?
3. can the suppliers the products as soon as we order? 

////////////

1. Speak to the other people in your workplace or the industry.

2. Read catalogs, journals, and magazines for updates or new suppliers, products
and sales.
3. Visit trade shows or events.

/////////////////

 Refer to current contracts and agreements for any existing arrangements you have with
suppliers.
 Visit trade shows or events.

 Search the internet for suppliers. 

Comments

Comment:
plagiarism detected 

Question 20
Complete
Mark 1.00 out of 1.00
Question text

Organisations have strict purchasing policies to ensure consistent supply of quality

goods from reputable suppliers that meet budget constraints and delivery timeframes.
What is your organisation’s procedure relating to the following?

 Authority to negotiate

purchasing manager
 The purchase price or quantity limitation
F & B manager , chefs
 Authority to purchase
purchasing manager

 Completion of purchase orders

purchasing manager
/////////////

 Authority to negotiate:  the business manager

 
 The purchase price or quantity limitations: Higher level staff
 
 Authority to purchase: General Manager
 

 Completion of purchase orders: Higher Level Staffs

Comments

Comment:
plagiarism detected 

Question 21
Complete
Mark 1.00 out of 1.00

Question text

How can you find out who is responsible for purchasing goods and resolving supply
issues? 

we can inspect by seeing the records who have ordered and who is responsible for
purchasing goods . generally, purchasing officer resolves supply issues.
///////////
you can find out who is responsible for purchasing goods and resolving supply issues on the
orientation / Induction provided to the staff.

///////////////////

You can find out who is responsible for purchasing goods and resolving supply issues on the
orientation / Induction provided to the staff. usually, purchasing officers or managers are
responsible for purchasing goods. 
Comments

Comment:
plagiarism detected 

Question 22
Complete
Mark 1.00 out of 1.00

Question text

You’ve found a new supplier who can provide you with quality goods at half the price of
your current supplier. What do you need to confirm prior to changing suppliers?

Before changing suppliers, 

firstly, we  need to have proper research about a new supplier. 
secondly , we should Have a list of potential suppliers and compare each supplier
and choose the best one who fits our business. 
thirdly, The supplier should provide us  quality goods at a reasonable price.
////////////////

 the supplier is reliable and trustworthy.

 The goods are competitively priced at a cost the business can afford. 
 the stock is exactly the right type required. 
 The quality is consistent with business standards.
 the supplier can meet delivery expectations.

///////////////////
The purchase order includes the following information:

 Name and variety of products.

 Quality of products
 size tolerance
 Total cost
 packaging requirements

Comments

Comment:
plagiarism detected 

Question 23
Complete
Mark 1.00 out of 1.00

Question text

What information is typically included in a purchase order?

The purchase order includes name and variety of products, quality requirements,
amount of quantity, brand name and packaging requirements.
////////////

 details of the product

 purchaser and vendor (names, addresses),
 quantity of product
/////////

The purchase order includes the following information:

 Name and variety of products.

 Quality of products
 size tolerance
 Total cost
 packaging requirements

Comments

Comment:
plagiarism detected 

Question 24
Complete
Mark 1.00 out of 1.00

Question text

List four different ways you might order goods from a supplier.

The four different ways we might order goods from a supplier are:

 by sending email from 

 Via telephone call 
 By direct visiting
 through fax

///////////
 email
 face to face
 fax
 telephone 
////////////////
 telephone
 face to face
 mail
 Internet 
Comments

Comment:
plagiarism detected 

Question 25
Complete
Mark 1.00 out of 1.00

Question text

You’ve completed an order form in duplicate. Who receives each copy?

After completing an order form in duplicate, 

1. purchasing manager
2. F & B manager
3. head chef 
3. accounting department.

///////////////
Receiver, supplier, and higher-level staff receive each copy of an order's form duplicate. One
copy remains in the organization for a record purpose.
Comments

Comment:
plagiarism detected 

Question 26
Complete
Mark 1.00 out of 1.00

Question text

How can you determine a supplier’s capacity to meet price, quality and delivery
expectations?

To determine a supplier’s capacity to meet the price, quality, and delivery

expectations, we need to research about the suppliers on internet , journals and
magazines. 
///////////
You can determine a supplier’s capacity to meet price, quality, and delivery expectations
through discussion with the supplier himself. 

////////////

You can determine a supplier’s capacity to meet price, quality, and delivery expectations
through the online research.
Comments

Comment:
plagiarism detected 

Question 27
Complete
Mark 1.00 out of 1.00

Question text

You want to find out whether a fresh food supplier has the capacity to meet
organisational quality standards. Explain what checks you would conduct.

The checks I would conduct to find out whether a fresh food supplier has the
capacity to meet organizational quality standards are:

1. the quality should meet product specification. 

2. they should have variety of products.

/////////////

1. Taste test
2. comparing rice with previous suppy cost
3. Ask customers if they are happy with the goods youve provided.
4. Visual assessment 

//////////////

1. price information
2. After-sales support
3. Conditions regarding purchase discounts
4. Packaging and labeling
5. delivery method and cost