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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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How useful are the advanced restaurant technology software programs to operations that do not use ...
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Why must receiving and delivery personnel sign the credit memo?
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What inventory system involves manually counting the number of each product on hand?
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If the correct product is received, does the purchase unit or package size really matter?
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What is the approximate percentage of people in the United States who have a food allergy?
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What food product is the leading cause of severe allergic reactions in the United States?
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What is a group of people with similar characteristics and similar demands consisting of all people ...
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Which food storage area is kept at 50-70F and used for grocery items?
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What refers to the process of introducing something new in an operation?
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What catering vehicle delivery safety concerns need to be addressed?
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What is the most important factor in determining control activity in the case of a variance?
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Which kinds of menus are planned for a specific time period and then repeated?
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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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What should the manager do if a guest arrives at the establishment already intoxicated and attempts ...
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How can the manager meet budgeted labor cost goals?
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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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When developing recipes for current menu items, why is it important to tell food-production staff ...
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For which type of product is the temperature at receiving checked by the air temperature of the ...
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What is the advantage of having beverage-dispensing equipment connected to the bar's POS system?
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What is the purpose of writing an alcohol incident report?
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