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ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
Question List for "ManageFirst: Controlling Foodservice Costs"
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Last post
Food and Culinary Arts
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No matter the size of an operation, a revenue security system must make sure that
Started by
geodog55
299
Aug 20, 2020
Food and Culinary Arts
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A server notices that the guests of one of their tables making their way toward the door. The server should
Started by
ap345
261
Aug 20, 2020
Food and Culinary Arts
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Labor costs is expressed on the income statement as
Started by
jhjkgdfhk
164
Aug 20, 2020
Food and Culinary Arts
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A restaurant served 3,000 people during the past week. Their labor hours for the week totaled 1250. ...
Started by
javeds
183
Aug 20, 2020
Food and Culinary Arts
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The process of auditing the bar's physical inventory should be done by
Started by
ishan
98
Aug 20, 2020
Food and Culinary Arts
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How much would a practice that resulted in $5.00 of waste a day cost a restaurant a restaurant in a ...
Started by
809779
75
Aug 20, 2020
Food and Culinary Arts
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A restaurant manager is concerned because desserts are not selling. One of the first things the ...
Started by
javeds
38
Aug 20, 2020
Food and Culinary Arts
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The document which is most often used for high cost items and details the number of items issued to ...
Started by
CORALGRILL2014
126
Aug 20, 2020
Food and Culinary Arts
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A chef will be producing an entre for a catered event and has determined that the conversion factor ...
Started by
maegan_martin
91
Aug 20, 2020
Food and Culinary Arts
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If portion sizes are not consistent and the amount served is less than the amount listed on the menu then
Started by
karlynnae
144
Aug 20, 2020
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