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Sourcing and procurement MCQs Food science

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1. What is the primary goal of sourcing in the food industry?





2. Which document is essential for formalizing the terms of a food procurement contract?





3. Which of the following is a key factor in supplier evaluation?





4. What does the term ‘lead time’ refer to in procurement?





5. Which procurement strategy involves buying large quantities to reduce unit cost?





6. What is the main purpose of a Request for Proposal (RFP)?





7. Which term refers to the practice of buying from a single supplier to build a strong relationship?





8. What is ‘procurement risk management’?





9. Which factor is least likely to affect supplier selection?





10. What is the purpose of a ‘supplier audit’?





11. Which document outlines the specifications and standards for the products to be procured?





12. What does ‘just-in-time’ (JIT) procurement aim to minimize?





13. Which term describes the practice of evaluating and selecting suppliers based on multiple criteria?





14. What is a ‘contractual agreement’ in procurement?





15. What is the main advantage of using an electronic procurement system?





16. Which of the following is a common procurement strategy for high-value items?





17. What is the role of a procurement manager?





18. Which of the following best describes ‘ethical sourcing’?





19. What is the significance of a ‘supplier performance review’?





20. Which document details the terms under which a supplier will deliver goods or services?





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