Question List for "ManageFirst: Controlling Foodservice Costs"

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Food and Culinary Arts » A manager has determined that a pan of Lasagna costs $36 dollars to produce. The pan is to be cut ... New
Started by chads108
 17 Aug 20, 2020
Food and Culinary Arts » At the beginning of the day the running inventory showed that there were 12 lobster tails in ... New
Started by cdr_15
 18 Aug 20, 2020
Food and Culinary Arts » An operation that shows a steady increase in sales but fluctuation in food cost percentage is probably showing New
Started by olgavictoria
 18 Aug 20, 2020
Food and Culinary Arts » Opening inventory is always equal to New
Started by waynest
 20 Aug 20, 2020
Food and Culinary Arts » The first step in the cost control process is to New
Started by theo
 20 Aug 20, 2020
Food and Culinary Arts » The majority of what a particular restaurant serves is pre-made, requiring the staff to thaw, heat ... New
Started by D2AR0N
 20 Aug 20, 2020
Food and Culinary Arts » The process of restaurant personnel actually go into the storage areas and count and value all of ... New
Started by audragclark
 21 Aug 20, 2020
Food and Culinary Arts » The first document used in the purchasing cycle is the New
Started by OSWALD
 21 Aug 20, 2020
Food and Culinary Arts » An item with high popularity and a low contribution margin is referred to as a New
Started by Starlight
 22 Aug 20, 2020
Food and Culinary Arts » The tool used to calculate the exact amount that one serving or portion of a food item should cost ... New
Started by MGLQZ
 22 Aug 20, 2020
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