Question List for "Tourism: The Business of Hospitality and Travel"

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Other » Common benchmarks used to measure performance in food service operations include all of the ... New
Started by imowrer
 76 Aug 2, 2019
Other » During which of the following periods did the spread of cooking knowledge and skills stop and even ... New
Started by dakota nelson
 27 Aug 2, 2019
Other » Which of the following is a type of menu that provides little choice? New
Started by cnetterville
 20 Aug 2, 2019
Other » Centrally located storage areas where food and supplies are received until they are requisitioned ... New
Started by Sufayan.ah
 71 Aug 2, 2019
Other » ________ is the coordination of each required task and activity. New
Started by JMatthes
 120 Aug 2, 2019
Other » The most artistic step in preparing to meet guests' foodservice needs is ________. New
Started by misspop
 35 Aug 2, 2019
Other » The second step in planning to meet guest expectations with foods and beverages is ________. New
Started by cherise1989
 790 Aug 2, 2019
Other » The system developed by Escoffier in which each position in the kitchen had an assigned station or ... New
Started by BrownTown3
 51 Aug 2, 2019
Other » Which of the following dishes was served at the first restaurant established by M. Boulanger in France? New
Started by 809779
 36 Aug 2, 2019
Other » The commercial raising of shrimp, salmon, and oysters is called ________. New
Started by nevelica
 120 Aug 2, 2019
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