Skills and Trades

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A properly designed menu helps with: A) increasing the average check. B) improving sales ... Started by lbcchick	1 Replies 30 Views	Aug 10, 2018 by nhea
Which of the following is NOT true regarding check presentation? a. Check may be presented upon ... Started by laurencescou	1 Replies 52 Views	Aug 10, 2018 by diesoon
The methods used to develop managers should be left to chance; that allows trainers to adjust the ... Started by Haya94	3 Replies 19 Views	Aug 10, 2018 by heinisk01
If a menu item is priced at 12.99, it's an example of: A) odd-cents pricing. B) price rounding. ... Started by Destiiny22	1 Replies 52 Views	Aug 10, 2018 by Jody Vaughn
According to our module, a quality check is typically performed in what stage of the service ... Started by elizabeth18	1 Replies 22 Views	Aug 10, 2018 by s.meritte
Feedback and follow-up are necessary so that managers are able to gauge if their employees are ... Started by nevelica	1 Replies 24 Views	Aug 10, 2018 by Eazy416
Demand-oriented or perceived-value pricing looks at the menu from the viewpoint of the ____________. ... Started by Pineappleeh	3 Replies 17 Views	Aug 10, 2018 by trampas
Taking the wine order is typically performed in what stage of the service encounter? a. ... Started by s.tung	1 Replies 8 Views	Aug 10, 2018 by JaynaD87
Which of the following is NOT a key stage of the service encounter? a. In-arrival b. Postarrival ... Started by tth	1 Replies 11 Views	Aug 10, 2018 by Dunkey
The four steps involved in on-the-job training are preparation, presentation, practice, and ... Started by big1devin	1 Replies 24 Views	Aug 10, 2018 by Juro
List six of the eight quantitative or rational pricing methods: ____________, ____________, ... Started by MirandaLo	3 Replies 29 Views	Aug 10, 2018 by reelove4eva
The ____________ ____________ of a menu item is defined as its raw food cost plus the labor cost ... Started by amal	1 Replies 111 Views	Aug 10, 2018 by deja
The gross markup is determined by ____________ the cost of food sold from projected sales and ... Started by student77	1 Replies 18 Views	Aug 10, 2018 by wfdfwc23
Which of the following is NOT true regarding the module feature, titled Picking Stocks Based Wait ... Started by ec501234	1 Replies 29 Views	Aug 10, 2018 by moormoney
Job specification is: A) an inventory of all the tasks that must be performed as a part of that ... Started by schs14	3 Replies 35 Views	Aug 10, 2018 by canderson530
____________ ____________ combines the profitability and popularity of menu items to arrive at a ... Started by xclash	1 Replies 31 Views	Aug 10, 2018 by laurnthompson
The service encounter consists of the following main stages, in this order a. Prearrival, ... Started by Alygatorr01285	1 Replies 11 Views	Aug 10, 2018 by tuate
Training is most often done by: A) the restaurant manager. B) a hired professional trainer. C) ... Started by craiczarry	1 Replies 28 Views	Aug 10, 2018 by izzat
____________ should always have a bin number listed on the menu. Fill in the blank(s) with ... Started by Jipu 123	3 Replies 33 Views	Aug 10, 2018 by aloop
The word restaurant' derives from a particular usage in a particular country? Which ones? a. ... Started by Yolanda	1 Replies 11 Views	Aug 10, 2018 by anoriega3
Who is considered the most famous cook in history? a. Auguste Escoffier b. Csar Ritz c. ... Started by rl	1 Replies 17 Views	Aug 10, 2018 by kkenney
The one downside to learner-controlled instruction is: A) the equipment required for the program. ... Started by nautica902	1 Replies 28 Views	Aug 10, 2018 by jaymee143
What are market skimming and market penetration? What will be an ideal ... Started by tiara099	3 Replies 44 Views	Aug 10, 2018 by pocatato
What is cost-oriented pricing? What will be an ideal response? ... Started by melly21297	1 Replies 28 Views	Aug 10, 2018 by scikid
Calculate the selling price of a steak that has a raw food cost of 6.25 and a desired food cost ... Started by nramada	1 Replies 79 Views	Aug 10, 2018 by yuyiding