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Home Search Your Textbook ManageFirst: Principles of Food and Beverage Management Chapter 2 Questions

Questions for: ManageFirst: Principles of Food and Beverage Management — 2e

Chapter 2 Flashcards Search in Textbook
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What is a legal reason for using standardized recipes?
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A recipe calls for 6 cups of grated Colby Jack cheese. 1 pound costs $4.95 and contains 4 grated ...
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What refers to the process of determining the food cost to produce all menu items that up a meal ...
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The total recipe cost for an item is $48.96 and the yield is 12 servings. What is the cost per serving?
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What refers to the quality and quantity of output compared to the amount of input such as labor ...
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How useful are the advanced restaurant technology software programs to operations that do not use ...
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When developing recipes for current menu items, why is it important to tell food-production staff ...
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If the number of servings does not change, will the RCF always be less than 1.0?
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What three files are typically maintained by recipe management software to help control food costs?
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A restaurant has a point of differentiation in offering a wide choice of fresh, quality ...
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If the serving size does not change, will the RCF always be greater than 1.0?
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What refers to a feature that excludes the weight of a pot or pan placed on the scale to hold ...
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What refers to the weight, volume, or container size in which a product can be obtained?
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What is the process for finding or developing new recipes for new menu items?
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What refers to a factor (number) used to adjust ingredients in a recipe when the number of servings ...
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What refers to the formal process in which members of the taste-test panel assess whether a recipe ...
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What is the difference between as purchased (AP) and edible portion (EP)?
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What is the only reason for not using standardized recipes that is considered to have some validity?
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Why is it important to know the difference between purchase unit and edible food yield?
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How can food safety be built into standardized recipes?
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