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

Pages: 1 ... 17 18 [19] 20
  Topics Views Last post
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
 376 Jun 15, 2020
Food and Culinary Arts » What is the difference between as purchased (AP) and edible portion (EP)? New
Started by vinney12
 292 Jun 15, 2020
Food and Culinary Arts » If the serving size does not change, will the RCF always be greater than 1.0? New
Started by burton19126
 551 Jun 15, 2020
Food and Culinary Arts » How can food safety be built into standardized recipes? New
Started by jazziefee
 704 Jun 15, 2020
Food and Culinary Arts » How does a change in the menu impact the daily operations of a food service establishment? New
Started by joblessjake
 650 Jun 15, 2020
Food and Culinary Arts » A restaurant menu planner has decided to add tableside preparation of custom tossed salads with ... New
Started by ereecah
 3,262 Jun 15, 2020
Food and Culinary Arts » When using sales mix as a method, which is the recommended strategy to employ with items classified ... New
Started by Sportsfan2111
 577 Jun 15, 2020
Food and Culinary Arts » What is the best situation that describes the concept of value in relation to the restaurant guest experience? New
Started by jho37
 934 Jun 15, 2020
Food and Culinary Arts » What elements of the operation workforce should be represented when menu planning is performed? New
Started by abarnes
 975 Jun 15, 2020
Food and Culinary Arts » If labor cost is $3.75 and food cost is $4.13 for an item, and targeted labor cost is 30% and food ... New
Started by s.tung
 922 Jun 15, 2020
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