Food and Culinary Arts

A solvency ratio is used to compare a business's total assets to its

Started by tiara099

A business has $750,000 in liabilities. The balance sheet for the business shows assets of $2 ...

Started by jc611

Who determines the amount of service charge added to guest checks?

Started by chads108

Which is an example of a time period that would commonly be referred to as a "day-part" in the ...

Started by maegan_martin

When using the menu engineering system, what is the term assigned to an item that has low popularity ...

Started by fagboi

When using menu engineering, what should managers do with a menu item that has been classified as a puzzle?

Started by K@

What would be the effect on a cashier's bank if a cashier voided a legitimate restaurant charge ...

Started by haleyc112

Managers who use a menu engineering approach focus primarily on their menu items'

Started by kodithompson

A manager sells a menu item for $19.95. The menu item costs $6.25 to make. What is the contribution ...

Started by dakota nelson

When evaluating the use of convenience items, the two most important factors for management to ...

Started by eruditmonkey@yahoo.com

What would be the impact of a cost transfer from the food department to the beverage department when ...

Started by TVarnum

What is the most common result when restaurant managers increase the use of convenience foods in ...

Started by SAVANNAHHOOPER23

What is the formula restaurant managers use to calculate their inventory turnover rates?

Started by ssal

What is another name for an operation's P&L?

Started by justinmsk

Assuming that standardized recipes are followed and ingredient costs do not increase, an increase in ...

Started by jake

An operation had adjusted food cost of $10,800 in an accounting period. Revenue generated by the ...

Started by joe

Which products are produced by the distillation process?

Started by hubes95

Which is a grape used primarily to produce white wine?

Started by michelleunicorn

Which is a grape used primarily to produce blush wines?

Started by appyboo

What wine characteristic is affected by the amount of time grape skins remain in contact with grape ...

Started by Davideckstein7

What is the result when managers allow bartenders to free pour in a beverage operation?

Started by Jkov05

What is the process used by beverage makers to remove water from an alcoholic beverage?

Started by Engineer

What is converted to alcohol in the fermentation process?

Started by notis

The two general classifications of beer are lager and

Started by maegan_martin

The bouquet of a wine refers to its

Started by moongchi