Food and Culinary Arts

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Brandy is a distilled spirit made from fermented Started by gbarreiro	1 Replies 94 Views	Aug 15, 2020 by iman
Which should be included first when a manager writes a response to a negative online restaurant ... Started by future617RT	1 Replies 75 Views	Aug 15, 2020 by akpaschal
Which management action would most likely result in an increase in an operation's RevPASH? Started by Capo	1 Replies 27 Views	Aug 15, 2020 by Madisongo23
Which is an example of ambience negatively affecting a customer's dining experience? Started by waynest	1 Replies 69 Views	Aug 15, 2020 by 31809pancho
Which is a psychographic characteristic of guests that could be used to identify a target market? Started by oliviahorn72	1 Replies 36 Views	Aug 15, 2020 by thall411
What is the number-one customer complaint in the restaurant industry? Started by Zoey63294	1 Replies 35 Views	Aug 15, 2020 by polinasid
What is the first point in the guest experience at which restaurant managers must develop specific ... Started by drink	1 Replies 71 Views	Aug 15, 2020 by mmj22343
In which marketing activity is information about a restaurant distributed free of charge? Started by melina_rosy	1 Replies 133 Views	Aug 15, 2020 by LVPMS
How frequently should restrooms in a food service operation be inspected by staff? Started by jon_i	1 Replies 200 Views	Aug 15, 2020 by ApricotDream
A manager's operation had 150 seat hours available for a meal period. The manager calculated RevPASH ... Started by sarasara	1 Replies 525 Views	Aug 15, 2020 by wuly
Which type of food specifications is indexed by the IMPS/NAMP numbering system? Started by melly21297	1 Replies 51 Views	Aug 15, 2020 by Eazy416
Which nutrient contained in many cold-water ocean fish lowers the incident of heart disease and ... Started by ENagel	1 Replies 45 Views	Aug 15, 2020 by Liamb2179
Which is an example of a flat fish sold primarily in a filet form? Started by Diane	1 Replies 90 Views	Aug 15, 2020 by stallen
Which fresh produce item should not be refrigerated until fully ripened? Started by waynest	1 Replies 68 Views	Aug 15, 2020 by Toya9913
When compared to meats that were available to restaurant managers in earlier time periods, today's ... Started by arivle123	1 Replies 56 Views	Aug 15, 2020 by Dunkey
What is the most popular form of celery sold for use in the food service industry Started by CORALGRILL2014	1 Replies 101 Views	Aug 15, 2020 by irishcancer18
What is the minimum fat content for whole milk? Started by Davideckstein7	1 Replies 100 Views	Aug 15, 2020 by brittrenee
What is the highest USDA grade for vegetable products? Started by biggirl4568	1 Replies 57 Views	Aug 15, 2020 by amandalm
Thompson is the best-selling variety of which extremely popular fruit used in food service? Started by APUS57	1 Replies 283 Views	Aug 15, 2020 by stano32
In the food service industry, the term "quality" refers to the consistent delivery of products and ... Started by javeds	1 Replies 64 Views	Aug 15, 2020 by flexer1n1
Who in a restaurant is responsible for production forecasting? Started by sam.t96	1 Replies 119 Views	Aug 15, 2020 by juliaf
Which information would NOT typically be listed on an item's purchase specification? Started by Zoey63294	1 Replies 156 Views	Aug 15, 2020 by kristenb95
What is the main advantage that managers will gain by using a perpetual inventory system?. Started by erika	1 Replies 49 Views	Aug 15, 2020 by juiceman1987
In which system do managers physically count and then assign monetary values to all inventoried items? Started by MirandaLo	1 Replies 35 Views	Aug 15, 2020 by covalentbond
Which piece of food service equipment would a manager purchase if the need was to produce large ... Started by Awilson837	1 Replies 175 Views	Aug 15, 2020 by mmpiza