Food and Culinary Arts

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For what kind of products or situations is the par inventory system best employed? Started by RODY.ELKHALIL	1 Replies 69 Views	Jun 15, 2020 by prumorgan
Does the food service operation face financial risk when they have stockouts? Started by joesmith1212	1 Replies 63 Views	Jun 15, 2020 by Harbringer
Why is it important to know the difference between purchase unit and edible food yield? Started by dmcintosh	1 Replies 129 Views	Jun 15, 2020 by Kdiggy
When developing recipes for current menu items, why is it important to tell food-production staff ... Started by Mr.Thesaxman	1 Replies 181 Views	Jun 15, 2020 by AmberC1996
What three files are typically maintained by recipe management software to help control food costs? Started by charchew	1 Replies 145 Views	Jun 15, 2020 by Hikerman221
What refers to the weight, volume, or container size in which a product can be obtained? Started by APUS57	1 Replies 71 Views	Jun 15, 2020 by matt95
What refers to the quality and quantity of output compared to the amount of input such as labor ... Started by ss2343	1 Replies 71 Views	Jun 15, 2020 by cclemon1
What refers to the process of determining the food cost to produce all menu items that up a meal ... Started by bclement10	1 Replies 81 Views	Jun 15, 2020 by ktidd
What refers to the formal process in which members of the taste-test panel assess whether a recipe ... Started by burchfield96	1 Replies 129 Views	Jun 15, 2020 by kusterl
What refers to a feature that excludes the weight of a pot or pan placed on the scale to hold ... Started by formula1	1 Replies 68 Views	Jun 15, 2020 by nhea
What refers to a factor (number) used to adjust ingredients in a recipe when the number of servings ... Started by mynx	1 Replies 81 Views	Jun 15, 2020 by parker125
What is the process for finding or developing new recipes for new menu items? Started by drink	1 Replies 122 Views	Jun 15, 2020 by wtf444
What is the only reason for not using standardized recipes that is considered to have some validity? Started by 123654777	1 Replies 168 Views	Jun 15, 2020 by durant1234
The total recipe cost for an item is $48.96 and the yield is 12 servings. What is the cost per serving? Started by acc299	1 Replies 350 Views	Jun 15, 2020 by lou
If the serving size does not change, will the RCF always be greater than 1.0? Started by burton19126	1 Replies 236 Views	Jun 15, 2020 by morganmarie791
If the number of servings does not change, will the RCF always be less than 1.0? Started by 123654777	1 Replies 272 Views	Jun 15, 2020 by xoxo123
How can food safety be built into standardized recipes? Started by jazziefee	1 Replies 193 Views	Jun 15, 2020 by Yixagurpuldink
A restaurant has a point of differentiation in offering a wide choice of fresh, quality ... Started by bucstennis@aim.com	1 Replies 147 Views	Jun 15, 2020 by potomatos
Which of the following has the purpose to create in the customers' minds a picture that signifies a ... Started by leo leo	1 Replies 167 Views	Jun 15, 2020 by ebonylittles
Which kinds of menus offer an entire meal for a set price? Started by sc00by25	1 Replies 107 Views	Jun 15, 2020 by atrochim
Which kinds of menus have different prices for each menu item? The customer's charge is based on the ... Started by ishan	1 Replies 138 Views	Jun 15, 2020 by chereeb
Which kinds of menus change daily or offer daily specials in addition to regular menu items? Started by darbym82	1 Replies 258 Views	Jun 15, 2020 by ririgirl15
Which kinds of menus are planned for a specific time period and then repeated? Started by Marty	1 Replies 113 Views	Jun 15, 2020 by moormoney
Which categories of menu classifications are typically planned before all others? Started by sarasara	1 Replies 102 Views	Jun 15, 2020 by mrphibs
When using sales mix as a method, which is the recommended strategy to employ with items classified ... Started by Sportsfan2111	1 Replies 251 Views	Jun 15, 2020 by vickybb89