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Author Question: When portioning ingredients for a recipe, it is most accurate to: a. measure ingredients b. ... (Read 174 times)

ishan

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on: Aug 2, 2018
When portioning ingredients for a recipe, it is most accurate to:
 
  a. measure ingredients
  b. weigh ingredients
  c. use EP amounts
  d. use AP amounts

Question 2

The productivity ratio, meals per labor hour, is calculated by dividing:
 
  A) total labor hours by the number of meals served.
 
  B) total meals served by the total payroll cost.
 
  C) total payroll cost by meals served per day.
 
  D) meals served per day by labor hours for that day.
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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kaillie

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Reply #1 on: Aug 2, 2018
Answer to Question 1

B

Answer to Question 2

D


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