Advanced Food and Beverage - Module 3 Quiz Answers already passed 2024

Advanced Food and Beverage - Module 3 Quiz Answers already passed 2024 Product specifications, par stock, supplier selection, order placement, receiving, storage, and issuing - correct answer The purchasing cycle consists of _________. 40F/0F - correct answer When receiving fresh or frozen meat, the temperatures should be which of the following? Ten (10) - correct answer Restaurant equipment is generally thought to have a life expectancy of about ________ years. Variable - correct answer Costs that change proportionately according to sales is called ____________. Food standards - correct answer The first step in putting together a purchasing system is to determine the _________. Minimize the number of steps taken by wait staff and kitchen personnel - correct answer The overall objective of restaurant layout planning is to ____________. Conventional oven - correct answer A forced-air convention oven is similar to a __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food. 45% - correct answer ________ of customers say they are likely to make a restaurant choice based on a restaurant's efforts to conserve energy and water. Collateral - correct answer The bank wants ________, which they can take should the loan not be paid. Partners making decisions - correct answer In a partnership, who is responsible if things go wrong?