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Author Question: Standardized recipes should be (Read 80 times)

JGIBBSON

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on: Aug 20, 2020

Question 1

Something that will directly effect the food cost percentage would be
◦ transfers to the bar.
◦ transfers from the bar.
◦ a change in price of a key ingredient.
◦ the item begins to sell more.

Question 2

Standardized recipes should be
◦ readable from 18-20 inches in a standing position.
◦ posted on the wall above the prep stations.
◦ printed on small, easy to handle cards.
◦ kept on file in the manager's or chef's office.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by JGIBBSON on Aug 20, 2020

katheyjon

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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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JGIBBSON

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Reply 2 on: Aug 20, 2020
Thanks for the timely response, appreciate it

Jsherida

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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