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Management of Food and Beverage operations Exam Questions and Answers
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Management of Food and Beverage operations Exam Questions and Answers
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Management of Food and Beverageoperations Exam Questions and
Answers
What is true about food service - Answer-to reach its economic goals of Hotel restaurant
usually must do substantial business with local communities
Derek has been recently promoted to a management position in his hotel f&b what is
the first thing he needs to do - Answer-Establish objectives
The best way for managers to understand what the competition is doing - Answer-
Experience that competition themselves
MyPyramid is composed of........ groups - Answer-6
Labeling education and nutrition Act of 2009 - Answer-Lean Act is supported by the
National Restaurant Association National Council of chain restaurants and several other
major chains
What of the following statement is true - Answer-When human skin is exposed to the
sun vitamin D can be destroyed
Guess would be most likely to find a fixed menu at which of the following - Answer-A
gourmet coffee and sandwich shop
A menu that lists breakfast lunch dinner menu items that are available any time of the
day is known as - Answer-California meal
Hotel room service typically offers limited number of menu items because - Answer-Few
items transport well from the kitchen to the guest room
What is the usual pricing style of a banquet menu - Answer-Table D hote
Post cost analysis - Answer-Yield results that are based on actual sales
Relationship between the sales of a particular menu item and the total number of menu
items sold - Answer-Menu mix
Adjustment factor is determined by - Answer-Dividing the desired yield by original
The practice of......... involved including some recipes as ingredients in standard recipes
- Answer-Chain recipes
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