Food and Culinary Arts

A restaurant is open 22 days each month. Their monthly fixed payroll cost is $30,800 and their daily ...

Started by panfilo

A restaurant has labor costs of $6,290 and total sales of $18,500. What is their Labor Cost Percentage?

Started by fox

A restaurant has calculated that its benefits cost is 20% of the base pay. At this restaurant, an ...

Started by Zulu123

A restaurant has a highly specialized menu with complicated standardized recipes requiring locally ...

Started by Engineer

A restaurant employee earns $10 per hour and routinely clocks in 15 minutes before their scheduled ...

Started by haleyc112

These convey the expectations for every position in the operation.

Started by sam.t96

The two most widely used methods in the restaurant and foodservice industry for recording items ...

Started by humphriesbr@me.com

The portion of the plate that will have the largest effect on food cost is the

Started by maegan_martin

The document which is most often used for high cost items and details the number of items issued to ...

Started by CORALGRILL2014

The amount of food in a serving as determined by the standardized recipe or the company standard is known as

Started by tiara099

Items that are pre-made products that are nearly complete but lack finishing touches such as sauces ...

Started by RRMR

If portion sizes are not consistent and the amount served is less than the amount listed on the menu then

Started by karlynnae

If a guest leaves an operation prior to paying for their meal they are considered a

Started by Shelles

As a security measure every operation should follow the rule that

Started by cabate

A restaurant has specified that the standard portion of beef in a recipe is to be 4 ounces. The ...

Started by P68T

A manager of a high volume cafeteria is concerned that food costs may be adversely effected because ...

Started by RODY.ELKHALIL

A collection of documents which serve to communicate the operation's policies, work rules and ...

Started by olgavictoria

When compared to the processes used to monitor the food process the processes used by a bar to ...

Started by dmcintosh

The process of auditing the bar's physical inventory should be done by

Started by ishan

The manager of a bar is disappointed in the bar's profitability and wants to track the actual liquor ...

Started by Alainaaa8

In the process of conducting a taste test a restaurant manager realizes that the cook added salt to ...

Started by laurencescou

How much would a practice that resulted in $5.00 of waste a day cost a restaurant a restaurant in a ...

Started by 809779

Based on sales history a manager knows that Entre A typically accounts for 15% of the sales, Entre B ...

Started by Alygatorr01285

A restaurant manager notices that on nights that the head chef works that customers comment on how ...

Started by mp14

A restaurant manager is concerned because desserts are not selling. One of the first things the ...

Started by javeds