Question List for "ManageFirst: Controlling Foodservice Costs"

  Topics Views Last post
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
128 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
81 Aug 20, 2020
Food and Culinary Arts » As a security measure every operation should follow the rule that New
Started by cabate
246 Aug 20, 2020
Food and Culinary Arts » To determine short weight a receiving clerk would New
Started by nelaaney
24 Aug 20, 2020
Food and Culinary Arts » A collection of documents which serve to communicate the operation's policies, work rules and ... New
Started by olgavictoria
161 Aug 20, 2020
Food and Culinary Arts » The manager of a bar is disappointed in the bar's profitability and wants to track the actual liquor ... New
Started by Alainaaa8
92 Aug 20, 2020
Food and Culinary Arts » Based on sales history a manager knows that Entre A typically accounts for 15% of the sales, Entre B ... New
Started by Alygatorr01285
73 Aug 20, 2020
Food and Culinary Arts » The amount of food in a serving as determined by the standardized recipe or the company standard is known as New
Started by tiara099
157 Aug 20, 2020
Food and Culinary Arts » A restaurant has calculated that the average check per entre is $17.50. 20% of the guests order an ... New
Started by RODY.ELKHALIL
128 Aug 20, 2020
Food and Culinary Arts » If a guest leaves an operation prior to paying for their meal they are considered a New
Started by Shelles
133 Aug 20, 2020