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ManageFirst: Principles of Food and Beverage Management ¦ National Restaurant Association ¦ 2nd Edition
Question List for "ManageFirst: Principles of Food and Beverage Management"
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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?
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?
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?
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, ...
Started by
oliviahorn72
158
Jun 15, 2020
Food and Culinary Arts
»
How do managers create an accurate production forecast?
Started by
lindiwe
148
Jun 15, 2020
Food and Culinary Arts
»
Why are employee meals considered labor cost and not food cost?
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?
Started by
dejastew
109
Jun 15, 2020
Food and Culinary Arts
»
What refers to activities including water conservation, energy efficiency, and recycling that can ...
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 ...
Started by
nevelica
148
Jun 15, 2020
Food and Culinary Arts
»
What is the purpose of combination cooking methods such as braising or stewing?
Started by
kwoodring
266
Jun 15, 2020
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