Question List for "ManageFirst: Principles of Food and Beverage Management"

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  Topics Views Last post
Food and Culinary Arts » Which type of thermometer measures temperature through use of a metal probe with a sensor on the end? New
Started by eruditmonkey@yahoo.com
 46 Jun 15, 2020
Food and Culinary Arts » Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture? New
Started by silviawilliams41
 6,500 Jun 15, 2020
Food and Culinary Arts » What is an issue that must be addressed when servers have a pickup counter area at the public bar? New
Started by Themember4
 118 Jun 15, 2020
Food and Culinary Arts » When the state is the sole supplier of alcoholic spirits to individuals and retail establishments, ... New
Started by Engineer
 113 Jun 15, 2020
Food and Culinary Arts » What are the ingredients that soft drinks are made of? New
Started by jon_i
 102 Jun 15, 2020
Food and Culinary Arts » What levels of government are involved in regulating the sales of alcoholic beverages? New
Started by maychende
 28 Jun 15, 2020
Food and Culinary Arts » How does the contribution margin for alcohol sales compare to that for food? New
Started by WhattoUnderstand
 77 Jun 15, 2020
Food and Culinary Arts » What is the recommended temperature for storing red wine and white wine that will not be served in ... New
Started by lb_gilbert
 47 Jun 15, 2020
Food and Culinary Arts » What considerations must a manager take into account when purchasing convenience food? New
Started by Lisaclaire
 55 Jun 15, 2020
Food and Culinary Arts » Why must receiving and delivery personnel sign the credit memo? New
Started by berenicecastro
 84 Jun 15, 2020
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