« previous next »

Author Question: The banquet manager working in a hotel's Food and Beverage department and who is serving 250 people ... (Read 64 times)

theo

  • Hero Member
  • *****
  • Posts: 698
on: Aug 10, 2018
The banquet manager working in a hotel's Food and Beverage department and who is serving 250 people attending a wedding at the hotel would likely use which of the following ordering systems when purchasing the Prime Rib to be served at the reception
 
  dinner?
  A) Economic Order Quantity (EOQ) method B) Minimum-maximum order system
  C) Exact requirement system D) Par inventory method

Question 2

Layering is a technique that is commonly used with which salad type?
 
  A) Green B) Compound C) Composed D) None of the above


Ahnyah

  • Sr. Member
  • ****
  • Posts: 336
Reply #1 on: Aug 10, 2018
Answer to Question 1

C

Answer to Question 2

A


Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
« previous next »
 

Did you know?

According to the Migraine Research Foundation, migraines are the third most prevalent illness in the world. Women are most affected (18%), followed by children of both sexes (10%), and men (6%).

Did you know?

The National Institutes of Health have supported research into acupuncture. This has shown that acupuncture significantly reduced pain associated with osteoarthritis of the knee, when used as a complement to conventional therapies.

Did you know?

In most climates, 8 to 10 glasses of water per day is recommended for adults. The best indicator for adequate fluid intake is frequent, clear urination.

Did you know?

The familiar sounds of your heart are made by the heart's valves as they open and close.

Did you know?

Everyone has one nostril that is larger than the other.

Calcium consumption is essential for all people Calcium consumption is essential for all people
A severe food shortage occurred in the Netherlands during the “Hunger Winter” of 1944–1945. A severe food shortage occurred in the Netherlands during the “Hunger Winter” of 1944–1945.
Selected Minerals: Food Sources, Functions, and Deficiency and Toxicity Symptoms (continued) Selected Minerals: Food Sources, Functions, and Deficiency and Toxicity Symptoms (continued)
Basic Food Group Choices for a 1,200 Calorie Eating Plan Basic Food Group Choices for a 1,200 Calorie Eating Plan
Vitamins Found Widely in the Food Groups Vitamins Found Widely in the Food Groups
How Far Did Your Food Travel? How Far Did Your Food Travel?
Video: Introduction to Spirometry

For a complete list of videos, visit our video library