Question List for "ManageFirst: Controlling Foodservice Costs"

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Food and Culinary Arts » The process of auditing the bar's physical inventory should be done by New
Started by ishan
 128 Aug 20, 2020
Food and Culinary Arts » How much would a practice that resulted in $5.00 of waste a day cost a restaurant a restaurant in a ... New
Started by 809779
 267 Aug 20, 2020
Food and Culinary Arts » The document which is most often used for high cost items and details the number of items issued to ... New
Started by CORALGRILL2014
 159 Aug 20, 2020
Food and Culinary Arts » A restaurant manager is concerned because desserts are not selling. One of the first things the ... New
Started by javeds
 114 Aug 20, 2020
Food and Culinary Arts » A chef will be producing an entre for a catered event and has determined that the conversion factor ... New
Started by maegan_martin
 283 Aug 20, 2020
Food and Culinary Arts » If portion sizes are not consistent and the amount served is less than the amount listed on the menu then New
Started by karlynnae
 213 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 » A restaurant has specified that the standard portion of beef in a recipe is to be 4 ounces. The ... New
Started by P68T
 233 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 order to check the temperature on ROP bulk food the receiving clerk should insert the thermometer ... New
Started by jwb375
 803 Aug 20, 2020
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