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

  Topics Views Last post
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
105 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
111 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
90 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
158 Jun 15, 2020
Food and Culinary Arts » How do managers create an accurate production forecast? New
Started by lindiwe
148 Jun 15, 2020
Food and Culinary Arts » Why are employee meals considered labor cost and not food cost? New
Started by bio_gurl
130 Jun 15, 2020
Food and Culinary Arts » What task is referred to as writing the date of receipt and purchase unit price on incoming products? New
Started by dejastew
109 Jun 15, 2020
Food and Culinary Arts » What refers to activities including water conservation, energy efficiency, and recycling that can ... New
Started by robinn137
106 Jun 15, 2020
Food and Culinary Arts » What refers to the number of times each accounting period that the quantity of food or beverages in ... New
Started by nevelica
148 Jun 15, 2020
Food and Culinary Arts » What is the purpose of combination cooking methods such as braising or stewing? New
Started by kwoodring
266 Jun 15, 2020