a
Some restaurants use employee package inspection programs to reduce the possibility of unauthorized employee
carry outs
A qualified vendor should focus on helping the manager of an operation purchase products
that align with the operation’s purchase
specifications.
Coaching is an effective tool for managers because it
DEVEOPS EMPLOYEES
The frequency with which a menu item is ordered compared to other menu items, usually shown as a percentage, is referred to as the item’s
menu mix
At which point is it important to consider practical ways to alter menu items for nutritional concerns?
as the menu is planned
a group of people with similar characteristics and similar demands of the marketplace is refered to as
target market
Which type of thermometer should be used to measure the temperature of soups and sauces?
IMMERSION PROBE
the planned financial goal expressed on the last line of budget or income statement is called the
bottom line
The process in which raters do NOT know a recipe’s ingredients or preparation methods when they sample an item is known as
BLIND TASTING
One reason management should choose to serve quality nonalcoholic beverages in an operation is that they are
popular and profitable, and employee handling can impact the quality.
If the inventory turnover rate for the month of January is 2.4, approximately how many days will the inventory last?
13
When evaluating job applications, an employer must follow reasonable accommodation laws in the restaurant and foodservice industry with the exception of when the accommodation.
imposes an undue hardship on the operation
When collecting recipes for new menu items, is it possible to use recipes intended for cooking in the home?
yes, but only after thorough testing and adjusting the yield
The prep sheet should be reviewed at the beginning of each shift because it shows the amount of ingredients on hand and the amount of food
pulled from storage for use in prepartion
To slow the growth of bacteria in melons, potatoes, tomatoes, and greens that have all been cut, they must be refrigerated and held at which temperature or lower?
41 DEGREES
The best way to reduce production staff resistance when using new standardized recipes is to
ask employee input during development
how can operation address legislation regarding acccuracy in menus such as trans fat bans
use standardized recipes to aid in compliance
food cost will increse for buffets when there are increses in
A restaurant has decided to offer custom cuts of beef on its menu. This will require
more highly trained staff in the kitchen and the dining room.
Which practice best ensures food safety in buffet service?
Encouraging customers to use a new plate for a return trip
The three steps for analyzing an operation and establishing financial priorities are developing a budget, assessing the income statement, and
ACCONTING THE VARIANCES
Truth-in-menu regulations are controlled
by the
local and state public heath departments
A customer has been to the buffet multiple times filling plates with large amounts of steamed shrimp. The manager knows that this far exceeds the profitability for that menu item. Which solution would best address this cost concern?
including lower-cost menu items to offset the higher cost of shrimp
A broadline vendor sells
a wide range of products with very few
alternatives in each product category
Highly perishable items such as dairy products or fresh produce should be purchased in quantities that will be used over several
DAYS