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NATIONAL OPEN UNIVERSITY OF NIGERIA
University Village, Nnamdi Azikiwe Expressway, Plot 91, Cadastral Zone, Jabi, Abuja
Faculty of Agricultural Sciences, Dept. of Agricultural Economics and Extension
POP Exam Question October/November, 2019
PROGRAMME: HOTEL AND CATERING MANAGEMENT

Course Code: —- HCM 343
Course Title: — PROCUREMENT AND SUPPLY MANAGEMENT
Credit Unit: —-2
Total Score: —-70 Marks
Time Allowed: – 2 Hrs
Instruction: Answer compulsory question 1 (25 mks) and any three (3) questions (15 mks each)

1 a. Describe six (6) functions of a purchasing department. 6mks
b. Differentiate between Buying and Procurement. 4mks
c. Analyse five (5) roles of price in purchasing. 5mks
d. Discuss the four (4) phases of the face to face negotiation processes 10mks
2 a. Explain the under listed key procurement variables as identified by Needle David.
( i) Source Management; (ii) Quantity; (iii) Quality;
(iv) Time and price; (v) Blanket orders (3mks each) 3 a. Explain the three (3) stages of the standardisation process. 6mk
b. Identify three (3) benefits and three (3) drawbacks of standardization. 6mks
c. Enumerate the three (3) basic kinds of materials standards.3mks
4 a. Briefly discuss five (5) factors a company considers before selecting suppliers. 10mks
b Mention five attributes of a Good Supplier according to Peter Baily et al (1996). 5mks
5 a. List any six (6) factors to be considered in buying capital equipment. 3mks
b. State four (4) guidelines for the post – negotiation phase 6mks
c. Define a budget and enumerate three (3) primary functions of a budget 6mks
6 a. Enumerate five (5) contents of the file of a purchasing department. 5mks
b. Write out four reasons for purchasing used equipment (4 mks)
c. State six (6) precautions to take before purchasing used equipment. 10mks