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

Pages: 1 ... 10 11 [12] 13 14 ... 20
  Topics Views Last post
Food and Culinary Arts » What is a disease transmitted to people by food? New
Started by jc611
 88 Jun 15, 2020
Food and Culinary Arts » How does the manager know that quality has been attained? New
Started by piesebel
 113 Jun 15, 2020
Food and Culinary Arts » Why do many properties have policies against accepting deliveries during especially busy times such ... New
Started by penza
 182 Jun 15, 2020
Food and Culinary Arts » When fresh poultry or seafood is received packed on ice, how are receiving security concerns addressed? New
Started by RRMR
 114 Jun 15, 2020
Food and Culinary Arts » What refers to breaking down connective tissue in meat through scoring, pounding, or use of blades or needles? New
Started by waynest
 124 Jun 15, 2020
Food and Culinary Arts » What serious problem could result from a brand or quality substitution that was not noticed until production? New
Started by future617RT
 117 Jun 15, 2020
Food and Culinary Arts » What is the purpose of the line-up meeting? New
Started by karateprodigy
 133 Jun 15, 2020
Food and Culinary Arts » What is an effective and sanitary method for cooling hot food? New
Started by humphriesbr@me.com
 114 Jun 15, 2020
Food and Culinary Arts » What is the purpose of the first step of receiving: Compare the invoice to the Purchase Order? New
Started by luvbio
 180 Jun 15, 2020
Food and Culinary Arts » What considerations must a manager take into account when purchasing convenience food? New
Started by Lisaclaire
 117 Jun 15, 2020
Pages: 1 ... 10 11 [12] 13 14 ... 20