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

Pages: 1 ... 8 9 [10] 11 12 ... 20
  Topics Views Last post
Food and Culinary Arts » When the state is the sole supplier of alcoholic spirits to individuals and retail establishments, ... New
Started by Engineer
 113 Jun 15, 2020
Food and Culinary Arts » Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture? New
Started by silviawilliams41
 6,500 Jun 15, 2020
Food and Culinary Arts » What levels of government are involved in regulating the sales of alcoholic beverages? New
Started by maychende
 29 Jun 15, 2020
Food and Culinary Arts » What is an issue that must be addressed when servers have a pickup counter area at the public bar? New
Started by Themember4
 118 Jun 15, 2020
Food and Culinary Arts » What is the recommended temperature for storing red wine and white wine that will not be served in ... New
Started by lb_gilbert
 47 Jun 15, 2020
Food and Culinary Arts » What are the ingredients that soft drinks are made of? New
Started by jon_i
 102 Jun 15, 2020
Food and Culinary Arts » How does the contribution margin for alcohol sales compare to that for food? New
Started by WhattoUnderstand
 77 Jun 15, 2020
Food and Culinary Arts » Why are classic sauces referred to as "mother sauces"? New
Started by maychende
 65 Jun 15, 2020
Food and Culinary Arts » Which sanitation practice is not planet-friendly and should be avoided? New
Started by misspop
 270 Jun 15, 2020
Food and Culinary Arts » What refers to a special menu that identifies wine selections offered along with their selling prices? New
Started by soccerdreamer_17
 57 Jun 15, 2020
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