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 » Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture? New
Started by silviawilliams41
 5,262 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
 110 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
 36 Jun 15, 2020
Food and Culinary Arts » What are the ingredients that soft drinks are made of? New
Started by jon_i
 94 Jun 15, 2020
Food and Culinary Arts » How does the contribution margin for alcohol sales compare to that for food? New
Started by WhattoUnderstand
 66 Jun 15, 2020
Food and Culinary Arts » Why are classic sauces referred to as "mother sauces"? New
Started by maychende
 54 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
 48 Jun 15, 2020
Food and Culinary Arts » Which sanitation practice is not planet-friendly and should be avoided? New
Started by misspop
 259 Jun 15, 2020
Food and Culinary Arts » What is the type of tea most consumed in the United States? New
Started by urbanoutfitters
 27 Jun 15, 2020
Food and Culinary Arts » What refers to the dry heat method whereby high heat is applied from above? New
Started by joblessjake
 115 Jun 15, 2020
Pages: 1 ... 8 9 [10] 11 12 ... 20