Question List for "ManageFirst: Controlling Foodservice Costs"

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  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
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