Food and Culinary Arts

The manager believes the ideal inventory turnover rate is 30 times per month. The reasoning is that ...

Started by xclash

The shift leader believes that money is saved when dry storage is allowed to remain at kitchen ...

Started by burton19126

What is a policy that discourages employees from bringing backpacks and bags to work and indicates ...

Started by Pineapplelove6

What is referred to by a financial plan that estimates revenues and expenses for a specific time period?

Started by lak

What is the document that authorizes an employee to remove products from storage areas?

Started by mwit1967

What is the purpose of the first step of receiving: Compare the invoice to the Purchase Order?

Started by luvbio

What items are of such importance that receiving them should be done only by trained staff?

Started by CQXA

What refers to the number of times each accounting period that the quantity of food or beverages in ...

Started by nevelica

What serious problem could result from a brand or quality substitution that was not noticed until production?

Started by future617RT

What sort of operation or situation is most likely to use receiving technology?

Started by cool

What task is referred to as writing the date of receipt and purchase unit price on incoming products?

Started by dejastew

When fresh poultry or seafood is received packed on ice, how are receiving security concerns addressed?

Started by RRMR

Which food storage area is kept at 50-70F and used for grocery items?

Started by sammy

Why are employee meals considered labor cost and not food cost?

Started by bio_gurl

Why do many properties have policies against accepting deliveries during especially busy times such ...

Started by penza

Why must receiving and delivery personnel sign the credit memo?

Started by berenicecastro

How do managers create an accurate production forecast?

Started by lindiwe

How does the manager know that quality has been attained?

Started by piesebel

What considerations must a manager take into account when purchasing convenience food?

Started by Lisaclaire

What describes the flow of food through the stages of growing, harvesting, storage, processing, ...

Started by oliviahorn72

What is a disease transmitted to people by food?

Started by jc611

What is an effective and sanitary method for cooling hot food?

Started by humphriesbr@me.com

What is the process in which ingredients produce gases that cause dough to rise?

Started by jazziefee

What is the purpose of combination cooking methods such as braising or stewing?

Started by kwoodring

What refers to a moist heat method whereby food is cooked briefly in hot water and cooled very quickly?

Started by imowrer