TEST-BANK for
ManageFirst: Principles of Food and Beverage Management
2nd Edition
Author(s): National Restaurant Association
Please allow up to 12 hours for payment to process. An email containing the test-bank will be sent immediately upon completion to the email address indicated in the payment form. Due to the sensitivity of these study aids, all sales are final. Please allow an hour for the payment to process. *All files come in PDF format, and are separated per chapter.*
Sample Questions
  • What information is needed to determine what rollout data is to be collected?
  • Upon opening, how does the manager know the operation is ready to serve guests?
  • Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture?
  • If the seafood restaurant that added the Calabash-style preparation were a fine dining establishment ...
  • What financial goal is expressed on the last row of the budget and the income statement?
  • For many years a restaurant is the only operation located on the ocean. They can charge premium ...
  • A restaurant menu planner has decided to add tableside preparation of custom tossed salads with ...
  • What special considerations need to be weighed regarding the menu when catering off site?
  • Which type of facility would put nutrition as a high priority and employ a dietician?
  • What crucial communication tool can assist the manager in being proactive in overseeing special functions?
  • How can management price the buffet when guest choices and quantities are unknown?
  • What should a manager do when revenue consistently falls short of forecasts?
  • What is a legal reason for using standardized recipes?
  • If the actual expense for Marketing was $5,825.00 and the budgeted expense was $5,500.00, what ...
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