Question List for "ManageFirst: Controlling Foodservice Costs"

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Food and Culinary Arts » 126. At the beginning of May a restaurant has 5 boxes of 18" film valued at $21.00 per box. During ... New
Started by mrsjacobs44
 41 Aug 20, 2020
Food and Culinary Arts » A bar has beverage sales of $20,000, food sales of $60,000 for total sales of $80,000. Their wine ... New
Started by WhattoUnderstand
 121 Aug 20, 2020
Food and Culinary Arts » A chain restaurant has an agreement with a poultry house and instructs the franchisees that they ... New
Started by ghost!
 35 Aug 20, 2020
Food and Culinary Arts » A chef has requisitioned some wine from the bar. The value of this wine should be New
Started by stevenposner
 58 Aug 20, 2020
Food and Culinary Arts » A chef is determining the portion size for a dish that features whole shrimp. To make the portioning ... New
Started by panfilo
 152 Aug 20, 2020
Food and Culinary Arts » A chef will be producing an entre for a catered event and has determined that the conversion factor ... New
Started by maegan_martin
 87 Aug 20, 2020
Food and Culinary Arts » A collection of documents which serve to communicate the operation's policies, work rules and ... New
Started by olgavictoria
 160 Aug 20, 2020
Food and Culinary Arts » A company has produced what they consider to be a "stretch" budget. This type of budget in thought to be New
Started by Jkov05
 118 Aug 20, 2020
Food and Culinary Arts » A delivery arrives in the middle of the busy lunch service. The chef and the driver sign the invoice ... New
Started by misspop
 38 Aug 20, 2020
Food and Culinary Arts » A hotel lounge sells wine by the glass for $6.00 and they have calculated that 25% of the customers ... New
Started by dbose
 79 Aug 20, 2020
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