Multiple Choices Value is the perceived relationship between quantity and qualit
ID: 165985 • Letter: M
Question
Multiple Choices
Value is the perceived relationship between
quantity and quality
quantity and food cost
quality and specification
quality and price
“Value added” has been define as
increasing the price of a product in relation to its cost and add value to the product
increasing value of food through manufacturing and processing
increasing the quality of a product compared to its price
decreasing the price of a food item to increase its perceived value
Requiring that a product labeled “mayonnaise” contains egg is an example of
standard of identity
standard of quality
U.S. Department of Agriculture required ingredient labeling
U. S. Public Health Service Food Code requirements
Information required on a label under the nutrition labeling law includes
amount of calories, fat, vitamins B and D
amount of fat, sodium, phosphorus, zinc
amount of cholesterol, sodium, vitamins A and C
amount of carbohydrate, calcium, copper, lactose
The agency responsible for the grading, inspection, and certification of meats is the
U.S. Food and Drug Administration
U.S. Department of Agriculture
U.S. Public Health Service
U.S. Department of Commerce
The document given to the supplier listing the items to be ordered is termed a (n)
______.
purchase requisition
purchase order
invoice
purchasing specification
All of the following are recommended purchasing practices EXCEPT
assigning responsibility for receiving to a specific person
having the same person responsible for purchasing and receiving
weighing items in at time of delivery
comparing quality of delivered product to specifications
A thermometer is usually placed just inside the door of a refrigerator becauseit minimizes how long the refrigerator door will be left open while checking the temperature
it is less likely to be broken because of supplies being set on it
the lighting is better by the door and the temperature can be read more easily
this is the warmest spot in the refrigerator thus the most appropriate place to take the temperature
The process of supplying food to production units after it has been received is termed _______.
inventory control
issuing
receiving
pilferage
41. If a product is shipped FOB Destination, which of the following is true?
a. the supplier owns the product and pays the freight charges for shipping
b. the supplier owns the product, but the buyer pays the freight charges for shipping
c. the buyer owns the product but the supplier pays the freight charges for shipping
d. the buyer owns the product and pays the freight charges for shipping
True and False: 2 pts. each.
Procurement is located within the transformation component of the foodservice system model.
True
False
Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.
True
False
Certified organic foods can be tracked from the farm through processing to the consumer
True
False
Centralized purchasing consolidates ordering from all departments within the organization
into a single purchasing department.
True
False
The purpose of FDA is to ensure that foods other than meat, poultry, and fish are pure, and wholesome, safe to eat, and produced under sanitary conditions.
True
False
Explanation / Answer
1.quality and price.
Value may be expressed as a straightforward relationship between perceived benefits and perceived costs: Value = Benefits / Cost.
2. B.increasing value of food through manufacturing and processing
3.standard of identity.
4.amount of calories, fat, vitamins B and D.
5.U.S. Department of Agriculture.
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