Food and Culinary Arts

What are events in which a sponsor pays an establishment to provide specified food and beverage ...

Started by luminitza

Is it important that every a la carte item be offered on the banquet menu?

Started by olgavictoria

Is it acceptable for guests to reuse plates on a buffet?

Started by captainjonesify

If 120 appetizers can be placed in one 12 20 2 steam table pan, how many pans need to be ...

Started by fox

Which statement best describes the procedure for determining the nutritional content of recipes?

Started by misspop

Which sign of intoxication is exhibited when a guest loses their train of thought, becomes drowsy, ...

Started by shofmannx20

Which sign of intoxication is exhibited when a guest begins drinking faster, makes irrational ...

Started by fasfsadfdsfa

What should the manager do if a guest arrives at the establishment already intoxicated and attempts ...

Started by jon_i

What is the purpose of writing an alcohol incident report?

Started by chads108

What is the blood alcohol content (BAC) for all states at which it is illegal to operate a motor vehicle?

Started by mikaylakyoung

What is the approximate percentage of people in the United States who have a food allergy?

Started by berenicecastro

What forms of identification are acceptable to establish legal identity for service of alcohol?

Started by leilurhhh

What food product is the leading cause of severe allergic reactions in the United States?

Started by azncindy619

What are methods the manager and employees can use to determine the level of a guest's intoxication?

Started by Pineappleeh

What are methods that servers and bartenders can use to ensure customers do not become intoxicated?

Started by jho37

How can the manager be sure that employees are prepared to deal with guests' food allergies?

Started by swpotter12

How can a cook contribute to allergens' cross-contact during the preparation process?

Started by RODY.ELKHALIL

Although a person can be allergic to any food, eight food products account for what percent of all reactions?

Started by penza

What is the purpose of checklists during operation?

Started by NguyenJ

What is the purpose of a position analysis?

Started by kamilo84

What is the difference between an amount of revenue or expense indicated in the budget and the ...

Started by Marty

What is a series of steps that will be taken to resolve the problem?

Started by viki

What is a list of the personal qualifications necessary for an employee to be successful in the position?

Started by rayancarla1

What can be done to improve the commonly used technique of on-the-job training?

Started by meagbuch

What are the types of events that require a schedule to be adjusted?

Started by Bernana