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Home Search Your Textbook Foodservice Management: Principles and Practices

Questions for: Foodservice Management: Principles and Practices — 13e

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You are the manager of a large foodservice facility that has some very old, malfunctioning ...

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The Act that created a board to hear unfair labor practice cases and to administer the election ...

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Rethermalization is the process of quick freezing prepared foods.

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The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:

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A significant benefit of a convection oven is:

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Describe what contributes to the growth of bacteria in some foods.

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For purchasing purposes, food quality is defined and assured through:

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The preferred flooring in most institutional kitchens today is:

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A collection of interrelated parts unified by design to obtain one or more objectives is best ...

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Buffets and vending machines are examples of which style of service?

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In a foodservice operation, a waste audit involves:

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Because of energy costs, air-conditioned kitchens are not common.

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An example of recycling food waste is:

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The flat beater attachment for a commercial mixer is used to:

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Refrigerated storage should be maintained at:

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The Wagner Act, Taft-Hartley Act, and Landrum-Griffin Acts provided the foundation for the rules and ...

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An example of source reduction would be:

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Discuss the two main goals of Frederick Taylor's system of scientific management and why the theory ...

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The Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff members. Identify ...

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Which of the following is the best tool for communicating daily production needs to the production ...

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