Food and Culinary Arts

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A chain restaurant has an agreement with a poultry house and instructs the franchisees that they ... Started by ghost!	1 Replies 45 Views	Aug 20, 2020 by soda0602
When customers begin to decide to purchase a substitute, patronize the competition or eat at home is ... Started by geodog55	1 Replies 95 Views	Aug 20, 2020 by kswal303
The weighted average food cost percentage for all items sold, weighted by the quantity of each item ... Started by Jipu 123	1 Replies 84 Views	Aug 20, 2020 by Mollythedog
Pricing a soda by using a 15% food cost and a tuna steak using a 30% food cost are examples of Started by mydiamond	1 Replies 65 Views	Aug 20, 2020 by wergv
An item with high popularity and a low contribution margin is referred to as a Started by Starlight	1 Replies 42 Views	Aug 20, 2020 by b614102004
A restaurant uses the food cost percentage method for determining prices and wants their food cost ... Started by maegan_martin	1 Replies 128 Views	Aug 20, 2020 by SomethingSomething
A restaurant uses a factor of 3 to determine their menu prices. What would be the selling price for ... Started by bobbysung	1 Replies 52 Views	Aug 20, 2020 by Brenm
A restaurant has not been as profitable as it would like to be. The manager has determined that the ... Started by debasdf	1 Replies 93 Views	Aug 20, 2020 by LP
A restaurant assumes that an item has a popular menu mix percentage if sales are at least 70% of its ... Started by karlynnae	1 Replies 89 Views	Aug 20, 2020 by rnehls
A manager has determined that a pan of Lasagna costs $36 dollars to produce. The pan is to be cut ... Started by chads108	1 Replies 28 Views	Aug 20, 2020 by abctaiwan
Throughout the month the chef has kept careful track of the items that were used for employee meals. ... Started by moongchi	1 Replies 42 Views	Aug 20, 2020 by Melissahxx
The tool used to calculate the exact amount that one serving or portion of a food item should cost ... Started by MGLQZ	1 Replies 40 Views	Aug 20, 2020 by choc0chan
The recipe format that is difficult to read because it lists all of the ingredients at the top of ... Started by kaid0807	1 Replies 86 Views	Aug 20, 2020 by tsternbergh47
The quality requirements of the products that are purchased are described in the Started by genevieve1028	1 Replies 66 Views	Aug 20, 2020 by billybob123
The percentage of sales volume each menu item contributes to total sales is know as the Started by skymedlock	1 Replies 68 Views	Aug 20, 2020 by bassamabas
The final step in developing a standardized recipe is to Started by itsmyluck	1 Replies 55 Views	Aug 20, 2020 by flexer1n1
Standardized recipes should be Started by JGIBBSON	1 Replies 44 Views	Aug 20, 2020 by katheyjon
Opening inventory is always equal to Started by waynest	1 Replies 30 Views	Aug 20, 2020 by Zack0mack0101@yahoo.com
An operation that shows a steady increase in sales but fluctuation in food cost percentage is probably showing Started by olgavictoria	1 Replies 31 Views	Aug 20, 2020 by djofnc
A restaurant serves an "all you can eat" buffet. At the beginning of serve the value of the ... Started by DelorasTo	1 Replies 58 Views	Aug 20, 2020 by coyin
A restaurant has a contract with an organization that makes bio-diesel fuel to sell them their ... Started by scienceeasy	1 Replies 38 Views	Aug 20, 2020 by leeeep
A recipe will specify an ingredient in the edible portion format because some recipe items Started by DelorasTo	1 Replies 142 Views	Aug 20, 2020 by briseldagonzales
A chef is determining the portion size for a dish that features whole shrimp. To make the portioning ... Started by panfilo	1 Replies 287 Views	Aug 20, 2020 by sabina576
A chef has requisitioned some wine from the bar. The value of this wine should be Started by stevenposner	1 Replies 75 Views	Aug 20, 2020 by jharrington11
Today, budgets are seen by managers as Started by burchfield96	1 Replies 43 Views	Aug 20, 2020 by kiamars2010