SNA Procurement & Inventory Management 2

Question 1

What is the purpose of conducting a physical inventory count in a school nutrition operation?

Accepted Answer

To verify that actual stock matches recorded inventory levels

Answer

To determine which vendors offer the best prices

Answer

To calculate the number of meals served

Answer

To establish new menu item recipes

Question 2

Which procurement method involves requesting prices from a limited number of qualified vendors for purchases under the simplified acquisition threshold?

Accepted Answer

Small purchase procedures

Answer

Sealed bidding

Answer

Competitive proposals

Answer

Sole source procurement

Question 3

What does the term 'par level' refer to in school nutrition inventory management?

Accepted Answer

The minimum quantity of an item that should be kept in stock

Answer

The maximum price a school will pay for a product

Answer

The number of servings in a standard recipe

Answer

The temperature at which food must be stored

Question 4

Which type of contract allows schools to purchase products at a fixed price over a specified period?

Accepted Answer

Fixed-price contract

Answer

Cost-reimbursement contract

Answer

Time-and-materials contract

Answer

Indefinite delivery contract

Question 5

What is 'inventory turnover rate' used to measure in school food service?

Accepted Answer

How quickly inventory is used and replaced

Answer

The percentage of food that spoils before use

Answer

The ratio of donated to purchased food items

Answer

The number of new products added each month

Question 6

When must a school nutrition program use the sole source procurement method?

Accepted Answer

When only one vendor can provide the required product or service

Answer

When the purchase amount exceeds $250,000

Answer

When buying USDA commodity foods

Answer

When purchasing from a local farm