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

Pages: 1 ... 11 12 [13] 14 15 ... 20
  Topics Views Last post
Food and Culinary Arts » What is an effective and sanitary method for cooling hot food? New
Started by humphriesbr@me.com
 39 Jun 15, 2020
Food and Culinary Arts » What considerations must a manager take into account when purchasing convenience food? New
Started by Lisaclaire
 47 Jun 15, 2020
Food and Culinary Arts » Why must receiving and delivery personnel sign the credit memo? New
Started by berenicecastro
 70 Jun 15, 2020
Food and Culinary Arts » Which food storage area is kept at 50-70F and used for grocery items? New
Started by sammy
 46 Jun 15, 2020
Food and Culinary Arts » What sort of operation or situation is most likely to use receiving technology? New
Started by cool
 143 Jun 15, 2020
Food and Culinary Arts » What refers to a moist heat method whereby food is cooked briefly in hot water and cooled very quickly? New
Started by imowrer
 28 Jun 15, 2020
Food and Culinary Arts » What items are of such importance that receiving them should be done only by trained staff? New
Started by CQXA
 54 Jun 15, 2020
Food and Culinary Arts » What is the process in which ingredients produce gases that cause dough to rise? New
Started by jazziefee
 33 Jun 15, 2020
Food and Culinary Arts » What describes the flow of food through the stages of growing, harvesting, storage, processing, ... New
Started by oliviahorn72
 87 Jun 15, 2020
Food and Culinary Arts » How do managers create an accurate production forecast? New
Started by lindiwe
 83 Jun 15, 2020
Pages: 1 ... 11 12 [13] 14 15 ... 20