This topic contains a solution. Click here to go to the answer

Author Question: Do you think it's important to cost ingredients in recipes that are required in very small ... (Read 105 times)

Jkov05

  • Hero Member
  • *****
  • Posts: 556
Do you think it's important to cost ingredients in recipes that are required in very small quantities, such as 1 or 2 teaspoons or ounces in a recipe yielding 50 or more servings? Why or why not?
 
  What will be an ideal response?

Question 2

What is the importance of body language? Name three positive and three negative nonverbal communications you have experienced in a restaurant.
 
  What will be an ideal response?



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

karlss

  • Sr. Member
  • ****
  • Posts: 321
Answer to Question 1

Responses to this question will be unique to each student. In general, managers must determine what is practical for their operation. Perhaps, for example, small ingredient quantities (the definition of small would be defined by the manager) would not be costed. Instead, perhaps, a fixed amount such as 5.00 might be added to all recipes to cover these uncalculated costs. Note: if the cost for ingredients increases on a per purchase unit basis, the recipe cost for even small quantities will become more practical. For example, saffron is the most costly spice in the world, and a 14 gram jar can easily cost 75.00 or more. It should be clear that even the smallest amount of this ingredient should be costed in applicable recipes.

Answer to Question 2

Body language can convey positive or negative impressions. The way a server carries

oneself creates a first impression for each of his or her guests. A server should always be aware of their nonverbal communication. It is very easy for a guest to read a server's willingness and enthusiasm to serve them, through their body language. A server should watch the placement of their hands, the expression in their eyes, and the expression on their face. A smile, good eye contact, and arms at their sides are all signs of potentially good service. A frown, eye rolling, and crossed arms are a sign of unwilling, insincere, and forced service. The guest's perception of a server is key to a pleasant dining experience; therefore, it is important to be aware of body language. Good body language, willingness to serve, and enthusiasm are positive attributes that lead to repeat customers.

Name three positive and three negative nonverbal communications you have experienced in a restaurant.

Solicit student responses in class discussion or as a written assignment.




Jkov05

  • Member
  • Posts: 556
Reply 2 on: Aug 10, 2018
Thanks for the timely response, appreciate it


dyrone

  • Member
  • Posts: 322
Reply 3 on: Yesterday
Excellent

 

Did you know?

In 2012, nearly 24 milliion Americans, aged 12 and older, had abused an illicit drug, according to the National Institute on Drug Abuse (NIDA).

Did you know?

Eat fiber! A diet high in fiber can help lower cholesterol levels by as much as 10%.

Did you know?

Although puberty usually occurs in the early teenage years, the world's youngest parents were two Chinese children who had their first baby when they were 8 and 9 years of age.

Did you know?

Atropine was named after the Greek goddess Atropos, the oldest and ugliest of the three sisters known as the Fates, who controlled the destiny of men.

Did you know?

Amoebae are the simplest type of protozoans, and are characterized by a feeding and dividing trophozoite stage that moves by temporary extensions called pseudopodia or false feet.

For a complete list of videos, visit our video library