Professional Documents
Culture Documents
A - Short answer
Question 1
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Question text
List two examples of the types of goods you might purchase for the following areas.
pen
Event supplies notepad
Fuel cars
aircraft
towels
bathmat
Linen
sanitizers
detergents
Cleaning chemicals and
agents
Convenience goods
Merchandise Specialty goods.
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hire cars
Fuel vessels
sheets
Linen face washers
envelops
General stores ink
Merchandise promotional or sales packs
brochures
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Question 2
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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.
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chef
sous chef
executive chef
supervisor
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Question 3
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List three sources of information you might access to confirm purchasing requirements
for an event.
3. Budget
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Question 4
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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?
1. buffet designs
2. Menus
3. Recipes
4. Function order
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Question 5
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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?
customers specification
passengers list
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1. Customer specifications
2. Passenger itineraries
3. Passenger lists
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1. customers specification
2. Passenger itineraries
3. Passenger lists
4. operational itineraries for crew
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Question 6
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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.
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Question 7
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List two standard stock ordering procedures organisations implement to prevent over or
under supply and therefore reduce wastage.
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Question 8
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Question 9
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Question 10
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List four sources of information you can access to determine how much you’re allowed
to spend when purchasing new goods.
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allocated budget
menus
recipe
Event cost
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Question 11
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Question 12
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1. brand
2. name of product
3. size of product
4. labeling requirements
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Question 13
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When purchasing goods, you need to provide suppliers with exact details of what you
want to buy.
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Question 14
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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.
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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.
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Question 15
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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 .
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I should inform my supervisor or higher-level staff.
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I should inform my supervisor or higher level staff if I am unable to source goods required within
the allocated budget.
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Question 16
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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
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weight
Quantity
Portion
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Question 17
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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?
1. expiry date
2. freshness
Checking linen supplies for an outdoor wedding-
Check size
check stains, marks
Checking promotional materials for distribution to customers-
Checking promotional materials for distribution to customers-
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Question 18
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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.
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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.
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1. Housekeeping supplies
2. Food and beverages
3. Fuel
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Question 19
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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?
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Refer to current contracts and agreements for any existing arrangements you have with
suppliers.
Visit trade shows or events.
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Question 20
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Authority to negotiate
purchasing manager
The purchase price or quantity limitation
F & B manager , chefs
Authority to purchase
purchasing manager
purchasing manager
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The purchase price or quantity limitations: Higher level staff
Authority to purchase: General Manager
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Question 21
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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.
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you can find out who is responsible for purchasing goods and resolving supply issues on the
orientation / Induction provided to the staff.
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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.
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Question 22
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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?
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The purchase order includes the following information:
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Question 23
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The purchase order includes name and variety of products, quality requirements,
amount of quantity, brand name and packaging requirements.
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Question 24
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List four different ways you might order goods from a supplier.
The four different ways we might order goods from a supplier are:
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email
face to face
fax
telephone
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telephone
face to face
mail
Internet
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Question 25
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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.
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Question 26
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How can you determine a supplier’s capacity to meet price, quality and delivery
expectations?
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You can determine a supplier’s capacity to meet price, quality, and delivery expectations
through the online research.
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Question 27
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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:
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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
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1. price information
2. After-sales support
3. Conditions regarding purchase discounts
4. Packaging and labeling
5. delivery method and cost