Author Question: Which of the following statements about competitor-based costing methods is true? a. Users prefer ... (Read 108 times)

savannahhooper · **on:** Aug 10, 2018

Which of the following statements about competitor-based costing methods is true?

a. Users prefer it because it keeps menu prices relevant compared to those offered by competitors.
b. Users prefer it because it ensures the same potential profit as those earned by competitors.
c. Users prefer it because it is easy to implement.
d. No one uses it because it only takes some costs into account, but not others.
e. No one uses it because it requires significant amounts of due diligence.

Question 2

Discuss the main influences on the formation of Turkish cuisine. What are the two cuisines that make up modern Turkish cooking?

What will be an ideal response?

joechoochoy · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

C

Answer to Question 2

The influences that helped to form Turkish cuisine are both geographical and cultural.
Because of its moderate climate, proximity to the sea, and its location at the crossroads of
the world they were favored in creating a great cuisine. Istanbul, Turkey was a great
trading hub, serving as a crossroads between east and west. Most of the ancient cultures,
and most of the subsequent cultures, left an imprint on the development of Turkish cuisine.
Foods from all over the world passed through Turkey, as well as cooking techniques and
tools, leaving in their path the ability for the Turks to bring all of it together in a
wonderful way.
Early in its history Turkey acquired wheat, rice, and vegetables from people passing
through. Cretan Minoans who had travelled here planted olives and grapes for oil and
wine. The Persians had a great influence in Turkey bringing sugar, pastries, and rice as
well as many new fruits and vegetables.
The two cuisines which formed the foundation of Turkish cuisine are the Anatolian and the
cuisine of the Ottoman Empire. The Anatolians enhanced native vegetables, fruits, nuts,
olive oil, and herbs and introduced many different varieties of fish into the cuisine. They
introduced the roasting and grilling of meat which are the basics of modern Turkish
cuisine as well as the use of many stuffed and baked vegetables, also very common today.
The Ottomans helped to refine what the Anatolians started. The Ottoman Empire was in
control for 600 years, conquering most of the Middle East. Because of this they brought
many foods into the Turkish repertoire and, as well, sent many of their own foods and
dishes throughout the Middle East. The Ottomans had the ability to synthesize cuisines
from three different continents into one great cuisine. This is an event which in all
likelihood never occurred elsewhere.