If purchasing is done without a list in a food enterprise, what risk increases?

Correct answer: Extra expense, shortage and wastage

The direct answer is option A: buying without a list increases extra expense, shortages and wastage. A purchase list is prepared from the menu, expected number of customers, existing stock and required quantities. Without it, a worker may buy ingredients that are already available, forget important items, or purchase too much of a perishable ingredient. These mistakes can cause extra spending, shortage during production and wastage when food spoils. Option A is correct because it identifies all three common planning risks. Option B is wrong because unplanned buying does not automatically build customer trust; reliable quality and service do that. Option C is wrong because food safety needs proper storage, hygiene, temperature control and date checking, not simply random purchasing. Option D is wrong because profit cannot be guaranteed, and it certainly does not automatically double. A simple method is: check stock, write quantities, compare prices, buy only what is needed, and record the purchase. Memory cue: no list means no control—think “extra cost, missing material, wasted material.”