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

  Topics Views Last post
Food and Culinary Arts » Which kinds of menus have different prices for each menu item? The customer's charge is based on the ... New
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 ... New
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? New
Started by drink
144 Jun 15, 2020
Food and Culinary Arts » What is a legal reason for using standardized recipes? New
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? New
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 ... New 168 Jun 15, 2020
Food and Culinary Arts » Which kinds of menus offer an entire meal for a set price? New
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 ... New
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 ... New
Started by mynx
105 Jun 15, 2020
Food and Culinary Arts » What is the difference between as purchased (AP) and edible portion (EP)? New
Started by vinney12
216 Jun 15, 2020