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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 can the manager be sure that employees are prepared to deal with guests' food allergies?
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What is the best situation that describes the concept of value in relation to the restaurant guest experience?
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What is the set of instructions to produce and serve a food and beverage item?
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Who should prepare the annual budget?
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When fresh poultry or seafood is received packed on ice, how are receiving security concerns addressed?
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What sort of challenges do caterers face with off-site locations?
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For what kind of products or situations is the par inventory system best employed?
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What refers to the comparison of vendors' prices for products of acceptable quality to determine ...
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Why are classic sauces referred to as "mother sauces"?
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What is the purpose of a position analysis?
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What considerations must a manager take into account when purchasing convenience food?
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As keg beer is less expensive than cans or bottles and the contribution margin is higher, why ...
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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 problem for which a credit memo was issued could be described as the product being included on ...
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What types of discounts are offered to encourage customers to increase their purchases?
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What sort of operation or situation is most likely to use receiving technology?
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What is the process for finding or developing new recipes for new menu items?
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What improves a manager's decisions?
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What is the difference between as purchased (AP) and edible portion (EP)?
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What three files are typically maintained by recipe management software to help control food costs?
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Which country would you like to visit for its food?
Sweden (Swedish cinnamon rolls)
Japan (Sushi)
India (epic curries)
Iceland (Skyr)
England (fish and chips)
Madagascar (Sambusa)
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