Food and Culinary Arts

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A restaurant menu planner has decided to add tableside preparation of custom tossed salads with ... Started by ereecah	1 Replies 1,416 Views	Jun 15, 2020 by ms_sulzle
A seafood restaurant located on the Pacific coast decides to differentiate itself from the ... Started by AEWBW	1 Replies 272 Views	Jun 15, 2020 by nicoleclaire22
How does a change in the menu impact the daily operations of a food service establishment? Started by joblessjake	1 Replies 177 Views	Jun 15, 2020 by CharlieArnold
If labor cost is $3.75 and food cost is $4.13 for an item, and targeted labor cost is 30% and food ... Started by s.tung	1 Replies 339 Views	Jun 15, 2020 by matt95
What is a group of people with similar characteristics and similar demands consisting of all people ... Started by Mr3Hunna	1 Replies 211 Views	Jun 15, 2020 by Dinolord
What is the purpose of performing a sales mix analysis? Started by beccaep	1 Replies 288 Views	Jun 15, 2020 by brittrenee
What is the set of instructions to produce and serve a food and beverage item? Started by sabina	1 Replies 254 Views	Jun 15, 2020 by randomguy133
When using sales mix as a method, which is the recommended strategy to employ with items classified ... Started by Sportsfan2111	1 Replies 249 Views	Jun 15, 2020 by vickybb89
Which categories of menu classifications are typically planned before all others? Started by sarasara	1 Replies 100 Views	Jun 15, 2020 by mrphibs
Which kinds of menus are planned for a specific time period and then repeated? Started by Marty	1 Replies 111 Views	Jun 15, 2020 by moormoney
Which kinds of menus change daily or offer daily specials in addition to regular menu items? Started by darbym82	1 Replies 256 Views	Jun 15, 2020 by ririgirl15
Which kinds of menus have different prices for each menu item? The customer's charge is based on the ... Started by ishan	1 Replies 136 Views	Jun 15, 2020 by chereeb
Which kinds of menus offer an entire meal for a set price? Started by sc00by25	1 Replies 105 Views	Jun 15, 2020 by atrochim
Which of the following has the purpose to create in the customers' minds a picture that signifies a ... Started by leo leo	1 Replies 165 Views	Jun 15, 2020 by ebonylittles
A restaurant has a point of differentiation in offering a wide choice of fresh, quality ... Started by bucstennis@aim.com	1 Replies 145 Views	Jun 15, 2020 by potomatos
How can food safety be built into standardized recipes? Started by jazziefee	1 Replies 191 Views	Jun 15, 2020 by Yixagurpuldink
If the number of servings does not change, will the RCF always be less than 1.0? Started by 123654777	1 Replies 269 Views	Jun 15, 2020 by xoxo123
If the serving size does not change, will the RCF always be greater than 1.0? Started by burton19126	1 Replies 234 Views	Jun 15, 2020 by morganmarie791
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 348 Views	Jun 15, 2020 by lou
What is the only reason for not using standardized recipes that is considered to have some validity? Started by 123654777	1 Replies 164 Views	Jun 15, 2020 by durant1234
What is the process for finding or developing new recipes for new menu items? Started by drink	1 Replies 119 Views	Jun 15, 2020 by wtf444
What refers to a factor (number) used to adjust ingredients in a recipe when the number of servings ... Started by mynx	1 Replies 78 Views	Jun 15, 2020 by parker125
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 66 Views	Jun 15, 2020 by nhea
What refers to the formal process in which members of the taste-test panel assess whether a recipe ... Started by burchfield96	1 Replies 127 Views	Jun 15, 2020 by kusterl
What refers to the process of determining the food cost to produce all menu items that up a meal ... Started by bclement10	1 Replies 79 Views	Jun 15, 2020 by ktidd