TEST-BANK for
Foodservice Organizations: A Managerial and Systems Approach
9th Edition
Author(s): Gregoire
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Sample Questions
  • Giving employees more decision-making power related to their job is an example of ________. A) ...
  • The fact that the word "dinner" may mean the noon meal to one individual and the evening meal to ...
  • Using the term "lean" to describe the fat content of meat means that the meat has:
  • Environmental forces are of great importance to the marketing manager because they help identify the ...
  • Jim had a beginning inventory of $5,500. During the month of April he purchased $4,000 of food and ...
  • A turkey sandwich has a food cost of $.75 and is sold for $2.25. If the manager wanted to achieve a ...
  • When a piece of equipment is "clean" it is free of disease-causing organisms.
  • When a manager makes a "satisficing" decision they have made:
  • What is an important tactic when delegation is used for professional development purposes? a. ...
  • What is the purpose of guest check folder? a. To record guest orders b. To deliver guest orders ...
  • If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be ________.
  • A primary concern with decentralized tray assembly is the: A) supervision of the tray assembly ...
  • A yield grade of "1" stamped on a beef carcass would mean:
  • Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?
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