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Author Question: The recipe format that is difficult to read because it lists all of the ingredients at the top of ... (Read 75 times)

kaid0807

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on: Aug 20, 2020

Question 1

The reason that food costs are translated to percentages is so that
◦ it gives the manager something to do.
◦ they can be compared.
◦ they can be reported properly on tax forms.
◦ they can be deducted as an expense.

Question 2

The recipe format that is difficult to read because it lists all of the ingredients at the top of the form with numbered procedural steps below is the
◦ standardized recipe form.
◦ block recipe form.
◦ narrative recipe form.
◦ posted recipe form.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by kaid0807 on Aug 20, 2020

tsternbergh47

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Reply #1 on: Aug 20, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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kaid0807

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Reply 2 on: Aug 20, 2020
Excellent

Bigfoot1984

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Reply 3 on: Yesterday
:D TYSM

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