Question List for "ManageFirst: Controlling Foodservice Costs"

Pages: 1 2 [3] 4 5 ... 12
  Topics Views Last post
Food and Culinary Arts » In order to track the amount of time employees work a restaurant requires the employees to sign in ... New
Started by Destiiny22
 210 Aug 20, 2020
Food and Culinary Arts » A restaurant is open 22 days each month. Their monthly fixed payroll cost is $30,800 and their daily ... New
Started by panfilo
 280 Aug 20, 2020
Food and Culinary Arts » A restaurant has a highly specialized menu with complicated standardized recipes requiring locally ... New
Started by Engineer
 204 Aug 20, 2020
Food and Culinary Arts » Sound accounts payable practices can minimize New
Started by WhattoUnderstand
 243 Aug 20, 2020
Food and Culinary Arts » Based on sales history a manager knows that Entre A typically accounts for 15% of the sales, Entre B ... New
Started by Alygatorr01285
 71 Aug 20, 2020
Food and Culinary Arts » A restaurant has calculated that the average check per entre is $17.50. 20% of the guests order an ... New
Started by RODY.ELKHALIL
 127 Aug 20, 2020
Food and Culinary Arts » The amount of food in a serving as determined by the standardized recipe or the company standard is known as New
Started by tiara099
 157 Aug 20, 2020
Food and Culinary Arts » When frozen seafood is thawed in an effort to make it appear fresh it is referred to as New
Started by Beheh
 42 Aug 20, 2020
Food and Culinary Arts » If a guest leaves an operation prior to paying for their meal they are considered a New
Started by Shelles
 133 Aug 20, 2020
Food and Culinary Arts » A manager of a high volume cafeteria is concerned that food costs may be adversely effected because ... New
Started by RODY.ELKHALIL
 115 Aug 20, 2020
Pages: 1 2 [3] 4 5 ... 12