Inventory & Purchasing Management – MCQs – Culinary Arts

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1. What is the main purpose of inventory management in a kitchen?
(A) To overstock food items
(B) To control food costs and minimize waste
(C) To increase food spoilage
(D) To complicate purchasing

2. Which inventory method ensures older stock is used first?
(A) LIFO
(B) FIFO
(C) JIT
(D) EOQ

3. What does the term “par stock” mean?
(A) Excessive stock levels
(B) Minimum quantity of stock needed to meet demand
(C) Stock purchased for one-time use
(D) Overstocked inventory

4. What is the main objective of purchasing management?
(A) To buy as much as possible
(B) To purchase the right quantity, quality, and price at the right time
(C) To delay food orders
(D) To ignore supplier contracts

5. What is a purchase order used for?
(A) To return defective products
(B) To formally request goods from a supplier
(C) To record customer complaints
(D) To calculate profit margins

6. Which document is used to verify items received from a supplier?
(A) Invoice
(B) Delivery note
(C) Receiving report
(D) Purchase requisition

7. Why is supplier evaluation important in purchasing?
(A) To increase food costs
(B) To ensure consistent quality, reliability, and fair pricing
(C) To reduce menu prices
(D) To delay payment cycles

8. What does JIT (Just-in-Time) purchasing aim to achieve?
(A) Overstocking inventory
(B) Reducing storage costs by purchasing as needed
(C) Increasing food wastage
(D) Reducing supplier relationships

9. What is economic order quantity (EOQ)?
(A) The amount ordered to minimize total inventory costs
(B) The maximum order size
(C) The leftover inventory
(D) The fastest delivery quantity

10. Why is physical inventory conducted?
(A) To reduce supplier orders
(B) To verify the actual stock against records
(C) To increase waste
(D) To decrease storage space

11. Which inventory system provides continuous tracking of stock?
(A) Periodic system
(B) Perpetual system
(C) Random system
(D) Manual record only

12. What is a key advantage of a perpetual inventory system?
(A) Requires no staff involvement
(B) Provides real-time stock levels
(C) Eliminates need for purchasing
(D) Reduces supplier availability

13. Which factor is crucial in preventing food spoilage in inventory?
(A) Color of storage shelves
(B) Proper storage conditions and rotation
(C) Number of suppliers
(D) Staff uniforms

14. What is the main purpose of a purchase requisition?
(A) To cancel orders
(B) To request the purchase of items needed by the kitchen
(C) To track customer feedback
(D) To forecast menu pricing

15. Why is maintaining accurate inventory records important?
(A) To complicate audits
(B) To control food cost and prevent theft
(C) To increase staff workload
(D) To delay menu changes

16. What is a stock rotation system designed to do?
(A) Discard all old stock
(B) Ensure older items are used before newer ones
(C) Prevent supplier deliveries
(D) Store items randomly

17. What is a standing order in purchasing?
(A) A one-time purchase
(B) A recurring order placed automatically
(C) A rejected order
(D) A bulk discount only

18. Why is lead time important in purchasing?
(A) It determines the storage location
(B) It is the time between placing an order and receiving it
(C) It increases wastage
(D) It reduces supplier contracts

19. Which cost is directly impacted by poor inventory control?
(A) Advertising cost
(B) Food cost
(C) Equipment depreciation
(D) Rent

20. What is the main purpose of inventory turnover analysis?
(A) To determine how quickly stock is used or sold
(B) To increase waste
(C) To slow down purchasing cycles
(D) To increase menu prices

21. Why is supplier relationship management important?
(A) To complicate purchasing
(B) To ensure reliable supply and better pricing
(C) To avoid consistent deliveries
(D) To eliminate competition

22. What does over-purchasing lead to?
(A) Reduced food waste
(B) Increased spoilage and higher costs
(C) Better portion control
(D) Higher menu profits

23. Which inventory method is preferred for perishable goods?
(A) LIFO
(B) FIFO
(C) Average cost
(D) Random selection

24. What is the purpose of blind receiving?
(A) To count and verify items without knowing ordered quantities
(B) To skip verification
(C) To increase paperwork
(D) To eliminate invoices

25. What is a key benefit of centralized purchasing?
(A) Higher storage costs
(B) Bulk buying discounts and consistent quality
(C) Increased wastage
(D) Lower supplier trust

Core Culinary Subjects

Introduction to Culinary Arts – MCQs – Culinary Arts
Food Preparation & Cooking Techniques – MCQs – Culinary Arts
Knife Skills and Safety – MCQs – Culinary Arts
Culinary Terminology – MCQs – Culinary Arts
Garde Manger (Cold Kitchen) – MCQs – Culinary Arts
Soups, Stocks & Sauces – MCQs – Culinary Arts
Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts
Vegetable & Starch Cookery – MCQs – Culinary Arts
Baking & Pastry Arts – MCQs – Culinary Arts
International Cuisine – MCQs – Culinary Arts
Regional/Local Cuisine – MCQs – Culinary Arts
Modernist/Contemporary Cuisine – MCQs – Culinary Arts

Baking and Pastry Specialization

Fundamentals of Baking – MCQs – Culinary Arts
Pastry Techniques – MCQs – Culinary Arts
Bread Making & Artisan Breads – MCQs – Culinary Arts
Cake Decorating – MCQs – Culinary Arts
Chocolate and Confectionery Arts – MCQs – Culinary Arts
Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

Menu Planning and Design – MCQs – Culinary Arts
Food Costing and Control – MCQs – Culinary Arts
Inventory & Purchasing Management – MCQs – Culinary Arts
Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts
Restaurant & Kitchen Operations – MCQs – Culinary Arts
Hospitality and Customer Service – MCQs – Culinary Arts
Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts
Bar and Beverage Management – MCQs – Culinary Arts

Business & Management in Culinary

Culinary Entrepreneurship – MCQs – Culinary Arts
Hospitality Management – MCQs – Culinary Arts
Catering and Event Planning – MCQs – Culinary Arts
Marketing for Food & Hospitality – MCQs – Culinary Arts
Human Resources in Hospitality – MCQs – Culinary Arts
Financial Management for Culinary Professionals – MCQs – Culinary Arts

Nutrition and Health

Nutrition and Menu Planning – MCQs – Culinary Arts
Dietary and Special Needs Cooking – MCQs – Culinary Arts
Food Allergies and Intolerances – MCQs – Culinary Arts
Sustainable Cooking Practices – MCQs – Culinary Arts

Other Essential Courses

Culinary Math – MCQs – Culinary Arts
Food Science and Technology – MCQs – Culinary Arts
Culinary History and Culture – MCQs – Culinary Arts
Internship / Industry Placement – MCQs – Culinary Arts
Capstone Project or Culinary Portfolio – MCQs – Culinary Arts