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

Pages: 1 2 3 [4] 5 6 ... 20
  Topics Views Last post
Food and Culinary Arts » If a standard convection oven holds 10 pans and it takes 15 minutes to cook, how many minutes will ... New
Started by Zoey63294
 838 Jun 15, 2020
Food and Culinary Arts » Which catering market might use an off-site caterer to host a wedding? New
Started by jeatrice
 203 Jun 15, 2020
Food and Culinary Arts » Which sign of intoxication is exhibited when a guest loses their train of thought, becomes drowsy, ... New
Started by shofmannx20
 144 Jun 15, 2020
Food and Culinary Arts » What sorts of considerations go into the decision to offer a buffet exclusively or in addition to a ... New
Started by Redwolflake15
 352 Jun 15, 2020
Food and Culinary Arts » What should the manager do if a guest arrives at the establishment already intoxicated and attempts ... New
Started by jon_i
 141 Jun 15, 2020
Food and Culinary Arts » What kind of operation offers buffet service? New
Started by segrsyd
 609 Jun 15, 2020
Food and Culinary Arts » What catering vehicle delivery safety concerns need to be addressed? New
Started by EY67
 171 Jun 15, 2020
Food and Culinary Arts » Is it acceptable for guests to reuse plates on a buffet? New
Started by captainjonesify
 373 Jun 15, 2020
Food and Culinary Arts » For many years a restaurant is the only operation located on the ocean. They can charge premium ... New
Started by Chloeellawright
 2,600 Jun 15, 2020
Food and Culinary Arts » How can portion control reduce waste in buffet operations? New
Started by c0205847
 218 Jun 15, 2020
Pages: 1 2 3 [4] 5 6 ... 20