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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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Food and Culinary Arts
»
Which kinds of menus have different prices for each menu item? The customer's charge is based on the ...
Started by
ishan
156
Jun 15, 2020
Food and Culinary Arts
»
What refers to the formal process in which members of the taste-test panel assess whether a recipe ...
Started by
burchfield96
149
Jun 15, 2020
Food and Culinary Arts
»
What is the process for finding or developing new recipes for new menu items?
Started by
drink
144
Jun 15, 2020
Food and Culinary Arts
»
What is a legal reason for using standardized recipes?
Started by
scienceeasy
1,590
Jun 15, 2020
Food and Culinary Arts
»
If the number of servings does not change, will the RCF always be less than 1.0?
Started by
123654777
294
Jun 15, 2020
Food and Culinary Arts
»
A restaurant has a point of differentiation in offering a wide choice of fresh, quality ...
Started by
bucstennis@aim.com
168
Jun 15, 2020
Food and Culinary Arts
»
Which kinds of menus offer an entire meal for a set price?
Started by
sc00by25
121
Jun 15, 2020
Food and Culinary Arts
»
What refers to the process of determining the food cost to produce all menu items that up a meal ...
Started by
bclement10
101
Jun 15, 2020
Food and Culinary Arts
»
What refers to a factor (number) used to adjust ingredients in a recipe when the number of servings ...
Started by
mynx
105
Jun 15, 2020
Food and Culinary Arts
»
What is the difference between as purchased (AP) and edible portion (EP)?
Started by
vinney12
216
Jun 15, 2020
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