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The Professional Restaurant Manager ¦ Hayes, Miller, Ninemeier ¦ 1st Edition
Question List for "The Professional Restaurant Manager"
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Last post
Food and Culinary Arts
»
A Baine Marie utilizes water to
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 ...
Started by
jc611
120
Aug 15, 2020
Food and Culinary Arts
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A manager budgeted $60,000 in revenue and a 20% beverage cost for an accounting period. The manager ...
Started by
Evvie72
271
Aug 15, 2020
Food and Culinary Arts
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A manager employed 80 people in her operation on January 1 last year. At the end of the year, 60 of ...
Started by
rmenurse
39
Aug 15, 2020
Food and Culinary Arts
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A manager receives an invoice for $1500 from a vendor. The invoice states "2/10; net 30". What will ...
Started by
debasdf
412
Aug 15, 2020
Food and Culinary Arts
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A manager sells a menu item for $19.95. The menu item costs $6.25 to make. What is the contribution ...
Started by
dakota nelson
189
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 ...
Started by
DelorasTo
168
Aug 15, 2020
Food and Culinary Arts
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A manager's operation had 150 seat hours available for a meal period. The manager calculated RevPASH ...
Started by
sarasara
445
Aug 15, 2020
Food and Culinary Arts
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A manager's recipe calls for 4 pounds edible portion (EP) of an ingredient. The ingredient has a ...
Started by
KimWrice
239
Aug 15, 2020
Food and Culinary Arts
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A menu item has a food cost of 40%. The menu item sells for $19.95. What is the contribution margin ...
Started by
Chelseaamend
303
Aug 15, 2020
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