TEST-BANK for
The Professional Server: A Training Manual
3rd Edition
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Sample Questions
- Restaurant websites are expensive to develop but pay off if an effective kitchen management display ...
- A recipe calls for 4 Tbsp of chopped parsley. A kitchen test reveals that 1 bunch of parsley yields ...
- A recipe calls for 36 oz of diced onions. Onions cost 39/50 lb. If diced onions have a yield ...
- If a room is 40 by 60 and traditional seating (individual or round tables) is planned, what is the ...
- Servers are typically assigned ________ to ________ guests to serve, depending upon the menu and the ...
- To accommodate lactose intolerant guests, a restaurant simply needs to have one or more dishes that ...
- Items on a dollar menu at a fast food operation are likely priced using the base price method. ...
- When a chef uses the scraps from one dish in another dish, it is called ________. A) Waste ...
- Carrots weighing 24 oz are peeled, trimmed, and sliced down to 19 oz. The yield percentage for these ...
- A kitchen production screen may consist of a graphical order display, ________, ________, and a ...
- If a recipe serves 24 portions and the total preliminary recipe cost is 57.30, the preliminary cost ...
- A restaurant gives guests a choice of salad that comes with their entre. No other freebies come with ...
- The responsibilities for the matre d' or host position will vary and be set forth by the needs of ...
- Which of the following is not true about hors d'oeuvres? A) They should not be messy to eat B) ...
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