Question List for "ManageFirst: Controlling Foodservice Costs"

Pages: 1 ... 5 6 [7] 8 9 ... 12
  Topics Views Last post
Food and Culinary Arts » Rule number one to protect an organization from external security threats is: New
Started by AEWBW
 205 Aug 20, 2020
Food and Culinary Arts » A restaurant with annual sales of $145,000 has labor costs of $45,000 and food costs of $42,000. ... New
Started by Lisaclaire
 680 Aug 20, 2020
Food and Culinary Arts » At the beginning of the day the running inventory showed that there were 12 lobster tails in ... New
Started by cdr_15
 73 Aug 20, 2020
Food and Culinary Arts » The recommended number of inventory turns per month is New
Started by Deast7027
 98 Aug 20, 2020
Food and Culinary Arts » A receiving clerk is putting canned goods on a shelf by placing those just received in front of the ... New
Started by TVarnum
 2,285 Aug 20, 2020
Food and Culinary Arts » A restaurant has not been as profitable as it would like to be. The manager has determined that the ... New
Started by debasdf
 122 Aug 20, 2020
Food and Culinary Arts » The document that serves as a bill as well as a receipt for items delivered is known as New
Started by Garrulous
 78 Aug 20, 2020
Food and Culinary Arts » A small restaurant makes a list of their most frequently used items. They share this list with three ... New
Started by Zoey63294
 91 Aug 20, 2020
Food and Culinary Arts » When customers begin to decide to purchase a substitute, patronize the competition or eat at home is ... New
Started by geodog55
 164 Aug 20, 2020
Food and Culinary Arts » The basic formula for calculating inventory values is New
Started by student77
 70 Aug 20, 2020
Pages: 1 ... 5 6 [7] 8 9 ... 12