Parstock is defined as;
a. the quantity of products a business should have on hand
b. the size of a standard drink
c. the time in between receiving and serving
d. the process of transferring the products from the serving areas to the storage areas
e. all of the above
Question 2
Why is issuing important to the control function of a beverage operation?
a. To track the flow of the product to the different beverage outlets to track costs.
b. To maintain product quality
c. To limit the intoxication of the guests
d. Issuing is not important to the control function
e. To assist in hiring
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