Question List for "The Professional Restaurant Manager"

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Food and Culinary Arts » A Baine Marie utilizes water to New
Started by RODY.ELKHALIL
 75 Aug 15, 2020
Food and Culinary Arts » A business has $750,000 in liabilities. The balance sheet for the business shows assets of $2 ... New
Started by jc611
 120 Aug 15, 2020
Food and Culinary Arts » A manager budgeted $60,000 in revenue and a 20% beverage cost for an accounting period. The manager ... New
Started by Evvie72
 274 Aug 15, 2020
Food and Culinary Arts » A manager employed 80 people in her operation on January 1 last year. At the end of the year, 60 of ... New
Started by rmenurse
 39 Aug 15, 2020
Food and Culinary Arts » A manager receives an invoice for $1500 from a vendor. The invoice states "2/10; net 30". What will ... New
Started by debasdf
 413 Aug 15, 2020
Food and Culinary Arts » A manager sells a menu item for $19.95. The menu item costs $6.25 to make. What is the contribution ... New
Started by dakota nelson
 190 Aug 15, 2020
Food and Culinary Arts » A manager uses fresh onions in a standardized recipe. The EP yield for fresh onions in the manager's ... New
Started by DelorasTo
 170 Aug 15, 2020
Food and Culinary Arts » A manager's operation had 150 seat hours available for a meal period. The manager calculated RevPASH ... New
Started by sarasara
 445 Aug 15, 2020
Food and Culinary Arts » A manager's recipe calls for 4 pounds edible portion (EP) of an ingredient. The ingredient has a ... New
Started by KimWrice
 239 Aug 15, 2020
Food and Culinary Arts » A menu item has a food cost of 40%. The menu item sells for $19.95. What is the contribution margin ... New
Started by Chelseaamend
 308 Aug 15, 2020
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