1: MARK TRUE or FA 1. Par stock is the maximum quantity of any item that should be on hand at any giv 2. The primary purpose of receiving control is to verify that the foods delivered conform to the invoic received. 3. Proper temperature for the storage of fresh fish is higher is higher than that for fresh meat. 4. Commercial restaurants typically rotate food stores by the LIFO method. 5. The FIFO method of rotating stock allows the older items to be used before the most recent purchases. 6 Standard purchase specifications are used only for perishable items. 7. Foods should be put away in the fridge or freezer within two hours. 8. When a firm tries to increase sales by offering new or improved products to its present markets. is called "product development". 9. A market is a group of sellers who offer substitute ways of satisfying customer needs. 10. One of the difficult things about segmenting is that not every customer will neatly fit into some market segment. hierarchical sequence.
1: MARK TRUE or FA 1. Par stock is the maximum quantity of any item that should be on hand at any giv 2. The primary purpose of receiving control is to verify that the foods delivered conform to the invoic received. 3. Proper temperature for the storage of fresh fish is higher is higher than that for fresh meat. 4. Commercial restaurants typically rotate food stores by the LIFO method. 5. The FIFO method of rotating stock allows the older items to be used before the most recent purchases. 6 Standard purchase specifications are used only for perishable items. 7. Foods should be put away in the fridge or freezer within two hours. 8. When a firm tries to increase sales by offering new or improved products to its present markets. is called "product development". 9. A market is a group of sellers who offer substitute ways of satisfying customer needs. 10. One of the difficult things about segmenting is that not every customer will neatly fit into some market segment. hierarchical sequence.
Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment
Section: Chapter Questions
Problem 1CE
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Transcribed Image Text:1: MARK TRUE or FALSE:
1. Par stock is the maximum quantity of any item that should be on hand at any given time.
2. The primary purpose of receiving control is to verify that the foods delivered conform to the invoic
received.
3. Proper temperature for the storage of fresh fish is higher is higher than that for fresh meat.
4. Commercial restaurants typically rotate food stores by the LIFO method.
5. The FIFO method of rotating stock allows the older items to be used before the most recent
purchases.
6 Standard purchase specifications are used only for perishable items.
7 Foods should be put away in the fridge or freezer within two hours.
8. When a firm tries to increase sales by offering new or improved products to its present markets.
is called "product development".
9. A market is a group of sellers who offer substitute ways of satisfying customer needs.
10. One of the difficult things about segmenting is that not every customer will neatly fit into some
market segment.
al follow the hierarchical sequence.
are served.
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