Question List for "ManageFirst: Controlling Foodservice Costs"

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Food and Culinary Arts » A restaurant has specified that the standard portion of beef in a recipe is to be 4 ounces. The ... New
Started by P68T
 232 Aug 20, 2020
Food and Culinary Arts » The process of restaurant personnel actually go into the storage areas and count and value all of ... New
Started by audragclark
 74 Aug 20, 2020
Food and Culinary Arts » When compared to the processes used to monitor the food process the processes used by a bar to ... New
Started by dmcintosh
 185 Aug 20, 2020
Food and Culinary Arts » In the process of conducting a taste test a restaurant manager realizes that the cook added salt to ... New
Started by laurencescou
 145 Aug 20, 2020
Food and Culinary Arts » The portion of the plate that will have the largest effect on food cost is the New
Started by maegan_martin
 245 Aug 20, 2020
Food and Culinary Arts » A restaurant manager notices that on nights that the head chef works that customers comment on how ... New
Started by mp14
 113 Aug 20, 2020
Food and Culinary Arts » Items that are pre-made products that are nearly complete but lack finishing touches such as sauces ... New
Started by RRMR
 190 Aug 20, 2020
Food and Culinary Arts » A hotel lounge sells wine by the glass for $6.00 and they have calculated that 25% of the customers ... New
Started by dbose
 186 Aug 20, 2020
Food and Culinary Arts » As a security measure every operation should follow the rule that New
Started by cabate
 316 Aug 20, 2020
Food and Culinary Arts » To determine short weight a receiving clerk would New
Started by nelaaney
 69 Aug 20, 2020
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