Food and Culinary Arts

Replies / Views	Last post
Braised vegetables must be served immediately, or they will overcook. Started by Pea0909berry	2 Replies 196 Views	Nov 29, 2022 by Brandy Lundy
For many years a restaurant is the only operation located on the ocean. They can charge premium ... Started by Chloeellawright « 1 2 All »	12 Replies 1,505 Views	Nov 29, 2022 by MIRA MAIN R6
If the actual expense for Marketing was $5,825.00 and the budgeted expense was $5,500.00, what ... Started by melina_rosy	7 Replies 898 Views	Nov 26, 2022 by etfleetwood
How can management price the buffet when guest choices and quantities are unknown? Started by erika « 1 2 All »	11 Replies 1,135 Views	Nov 25, 2022 by MIRA MAIN R6
The _______________ developed a system of writing and a calendar. They also had significant skills ... Started by Mr3Hunna	2 Replies 300 Views	Nov 22, 2022 by Nayelis Cano
What should a manager do when revenue consistently falls short of forecasts? Started by sarasara	8 Replies 1,026 Views	Nov 17, 2022 by mia j
How can a server contribute to allergens' cross-contact during the serving process? Started by Sportsfan2111	2 Replies 169 Views	Nov 16, 2022 by MIRA MAIN R6
Which of the following is not a French culinary mushroom? Started by bio_gurl	2 Replies 213 Views	Nov 15, 2022 by hihihi111
How can the manager meet budgeted labor cost goals? Started by Chloeellawright	2 Replies 342 Views	Nov 12, 2022 by MIRA MAIN R6
A manager's recipe calls for 4 pounds edible portion (EP) of an ingredient. The ingredient has a ... Started by KimWrice	2 Replies 239 Views	Nov 8, 2022 by Damiaya Tolbert
A restaurant with annual sales of $145,000 has labor costs of $45,000 and food costs of $42,000. ... Started by Lisaclaire	2 Replies 264 Views	Nov 7, 2022 by Leah
What special considerations need to be weighed regarding the menu when catering off site? Started by Jkov05 « 1 2 All »	11 Replies 1,414 Views	Nov 3, 2022 by Steel (Steel Warrior)
What crucial communication tool can assist the manager in being proactive in overseeing special functions? Started by SO00 « 1 2 All »	12 Replies 1,286 Views	Nov 2, 2022 by Xuanyu Yao
If the cost of food on a particular menu item is $4.13 and the targeted food cost percentage is 32%, ... Started by eruditmonkey@yahoo.com	2 Replies 447 Views	Oct 18, 2022 by tdorsey85
What is the best situation that describes the concept of value in relation to the restaurant guest experience? Started by jho37	3 Replies 540 Views	Oct 18, 2022 by Dynasty Williams
What dish-red, green, black, or yellow-is Mexico's gift to the world and the pride of every town and ... Started by melina_rosy	2 Replies 529 Views	Oct 18, 2022 by Alex Henderson
What is the most important consideration in enhancing sales with wine and food pairings? Started by crobinson2013	2 Replies 161 Views	Oct 8, 2022 by tdorsey85
What describes any 365-day accounting period that does not begin on January 1? Started by serike	2 Replies 260 Views	Oct 5, 2022 by Dynasty Williams
How useful are the advanced restaurant technology software programs to operations that do not use ... Started by jenna1	2 Replies 280 Views	Sep 25, 2022 by tdorsey85
When actual sales are greater than budgeted sales, a restaurant operation's total Started by khang	4 Replies 450 Views	Sep 22, 2022 by Juan de Leon
Sofrito, the cooking base originally from Spain, contains ______ in Caribbean cooking. Started by casperchen82	9 Replies 1,195 Views	Sep 20, 2022 by Alex Henderson
What elements of the operation workforce should be represented when menu planning is performed? Started by abarnes	2 Replies 459 Views	Sep 18, 2022 by Leah
What sort of challenges do caterers face with off-site locations? Started by Arii_bell	3 Replies 376 Views	Sep 6, 2022 by Melanie Blaski
Restaurants with high-quality employee training programs generally Started by RRMR	5 Replies 1,153 Views	Aug 7, 2022 by Merengo Brian
The common protein made of soy beans, known in China as doufu, is called __________ in English. Started by Chloeellawright	4 Replies 434 Views	Jul 7, 2022 by Taylor Allen