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

Pages: 1 ... 16 17 [18] 19 20
  Topics Views Last post
Food and Culinary Arts » Which kinds of menus change daily or offer daily specials in addition to regular menu items? New
Started by darbym82
 587 Jun 15, 2020
Food and Culinary Arts » What is the only reason for not using standardized recipes that is considered to have some validity? New
Started by 123654777
 652 Jun 15, 2020
Food and Culinary Arts » The total recipe cost for an item is $48.96 and the yield is 12 servings. What is the cost per serving? New
Started by acc299
 1,050 Jun 15, 2020
Food and Culinary Arts » How useful are the advanced restaurant technology software programs to operations that do not use ... New
Started by jenna1
 632 Jun 15, 2020
Food and Culinary Arts » A recipe calls for 6 cups of grated Colby Jack cheese. 1 pound costs $4.95 and contains 4 grated ... New
Started by roselinechinyere27m
 600 Jun 15, 2020
Food and Culinary Arts » What refers to the weight, volume, or container size in which a product can be obtained? New
Started by APUS57
 182 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
 406 Jun 15, 2020
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
 478 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
 409 Jun 15, 2020
Food and Culinary Arts » What is a legal reason for using standardized recipes? New
Started by scienceeasy
 3,775 Jun 15, 2020
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