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ManageFirst: Principles of Food and Beverage Management
⇨ ManageFirst: Principles of Food and Beverage Management — 2e — National Restaurant Association
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ManageFirst: Principles of Food and Beverage Management
— 2e
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In which quality system do managers use note sheets to recall topics to share with employees during ...
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How can the manager meet budgeted labor cost goals?
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What is an example of a spot-checking strategy?
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What crucial communication tool can assist the manager in being proactive in overseeing special functions?
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Which type of facility would put nutrition as a high priority and employ a dietician?
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What sorts of considerations go into the decision to offer a buffet exclusively or in addition to a ...
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Which guest has the most factors that lead to a quick rise in blood alcohol content?
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What elements of the operation workforce should be represented when menu planning is performed?
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Is it important that every a la carte item be offered on the banquet menu?
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What may be the reaction if a rollout is not properly executed?
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Which sign of intoxication is exhibited when a guest loses their train of thought, becomes drowsy, ...
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For many years a restaurant is the only operation located on the ocean. They can charge premium ...
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If 120 appetizers can be placed in one 12 20 2 steam table pan, how many pans need to be ...
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If the seafood restaurant that added the Calabash-style preparation were a fine dining establishment ...
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What is the beverage charge pricing plan when the sponsor pays for the beverages consumed?
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If a standard convection oven holds 10 pans and it takes 15 minutes to cook, how many minutes will ...
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Which catering market might use an off-site caterer to host a wedding?
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If the actual expense for Marketing was $5,825.00 and the budgeted expense was $5,500.00, what ...
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Which statement best describes the procedure for determining the nutritional content of recipes?
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Why is it important to know the difference between purchase unit and edible food yield?
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