1. The Nutrition Labeling and Education Act of 1990, including its recent revisions, requires food manufacturers to _______________________________________________________.
A. list the nutritional value of the food product
B. use a uniform format in the Nutrition Facts panel
C. list the fat content of the food product
D. list ingredients that trigger common food allergies
E. All of these are part of the Nutrition Labeling and Education Act.
2. The main difference between retailing and wholesaling is that:
A. Retailing involves selling to other merchants and wholesaling does not.
B. Retailing involves selling to business customers and wholesaling does not.
C. Technology is more important in wholesaling than in retailing.
D. Wholesaling involves selling mainly to other merchants and business customers, but retailing involves selling mainly to final consumers.
E. Wholesaling involves selling to final consumers and retailing does not.
3. The physical distribution concept says (or implies) that:
A. transporting, storing, and product-handling are unrelated activities for cost control.
B. the best distribution system is the lowest cost one.
C. a firm should seek to minimize the total cost of transporting, storing, and product-handling-for a given level of customer service.
D. if the transporting department minimizes its costs and the storing department minimizes its costs and the product-handling department minimizes its costs-then the total cost of physical distribution will be minimized.
E. None of these alternatives is correct.
4. The product life cycle:
a) Describes the stages a product idea or industry goes through from beginning to end.
b) Has five major stages.
c) Applies more to individual brands than to categories or types of products.
d) Shows that sales and profits tend to rise and fall together over time.
e) All of these alternatives are correct.
5. The value of a brand's overall strength in the market is called:
A. brand preference.
B. brand equity.
C. brand identity.
D. brand positioning.
E. brand reference.