Food and Culinary Arts

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A restaurant has calculated that the average check per entre is $17.50. 20% of the guests order an ... Started by RODY.ELKHALIL	1 Replies 251 Views	Aug 20, 2020 by matt
A hotel lounge sells wine by the glass for $6.00 and they have calculated that 25% of the customers ... Started by dbose	1 Replies 90 Views	Aug 20, 2020 by leahchrapun
A chef will be producing an entre for a catered event and has determined that the conversion factor ... Started by maegan_martin	1 Replies 108 Views	Aug 20, 2020 by reelove4eva
When frozen seafood is thawed in an effort to make it appear fresh it is referred to as Started by Beheh	1 Replies 60 Views	Aug 20, 2020 by morganmarie791
To determine short weight a receiving clerk would Started by nelaaney	1 Replies 33 Views	Aug 20, 2020 by maaaaaaaaaa
The process of restaurant personnel actually go into the storage areas and count and value all of ... Started by audragclark	1 Replies 32 Views	Aug 20, 2020 by djpooyouma
The invoice and purchase order are compared because Started by folubunmi	1 Replies 46 Views	Aug 20, 2020 by Anonymous
The government code that explains what to do if a shipment of goods "fails in any respect to ... Started by nelaaney	1 Replies 49 Views	Aug 20, 2020 by jazzlynnnnn
The basic formula for calculating inventory values is Started by student77	1 Replies 36 Views	Aug 20, 2020 by vkodali
Rule number one to protect an organization from external security threats is: Started by AEWBW	1 Replies 149 Views	Aug 20, 2020 by chloejackso
One way to control access to storage areas is to Started by ahriuashd	1 Replies 38 Views	Aug 20, 2020 by dawsa925
In order to check the temperature on ROP bulk food the receiving clerk should insert the thermometer ... Started by jwb375	1 Replies 450 Views	Aug 20, 2020 by TDubDCFL
At the beginning of the day the running inventory showed that there were 12 lobster tails in ... Started by cdr_15	1 Replies 31 Views	Aug 20, 2020 by Eazy416
At the beginning of May a restaurant has 5 boxes of 18" film valued at $21.00 per box. During the ... Started by stevenposner	1 Replies 53 Views	Aug 20, 2020 by angrybirds13579
An estimate of cost based on requisitions, transfers, and sales is known as the Started by charchew	1 Replies 158 Views	Aug 20, 2020 by fffftttt
A delivery arrives in the middle of the busy lunch service. The chef and the driver sign the invoice ... Started by misspop	1 Replies 53 Views	Aug 20, 2020 by abctaiwan
126. At the beginning of May a restaurant has 5 boxes of 18" film valued at $21.00 per box. During ... Started by mrsjacobs44	1 Replies 51 Views	Aug 20, 2020 by maaaaaaaaaa
The recommended number of inventory turns per month is Started by Deast7027	1 Replies 31 Views	Aug 20, 2020 by blakcmamba
The form used as a tool for counting and tracking all of the products an operation uses is known as Started by Mr3Hunna	1 Replies 93 Views	Aug 20, 2020 by adf223
The first document used in the purchasing cycle is the Started by OSWALD	1 Replies 32 Views	Aug 20, 2020 by HandsomeMarc
The document that serves as a bill as well as a receipt for items delivered is known as Started by Garrulous	1 Replies 44 Views	Aug 20, 2020 by Pariscourtney
The criteria for selecting a vendor should always include Started by student77	1 Replies 64 Views	Aug 20, 2020 by Natalie4ever
Maintaining stock sufficient for an operation to have enough on hand to get the kitchen through ... Started by Themember4	1 Replies 49 Views	Aug 20, 2020 by ririgirl15
A small restaurant makes a list of their most frequently used items. They share this list with three ... Started by Zoey63294	1 Replies 46 Views	Aug 20, 2020 by succesfull
A restaurant uses 2 cases of tomato sauce a day, Monday through Friday, 3 cases on Saturday and they ... Started by Bernana	1 Replies 33 Views	Aug 20, 2020 by af