Sam Jones owns a local restaurant. He buys steaks from the restaurant to serve his family at home for dinner. Sam should record this sale in the restaurant's books because of the:
A) going-concern concept.
B) cost principle.
C) business entity principle.
D) materiality principle.
Question 2
A primary difference between ready prepared and conventional foodservice operation is:
A) in ready prepared foodservice operations production and service are physically close together; in conventional foodservice operations production and service typically are separated by a great distance.
B) in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory.
C) in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized.
D) in conventional foodservice food items are purchased in their raw form and a production process is required before service; in ready prepared the food items are purchased pre-prepared and only require reheating.
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