Study guides, Class notes & Summaries

Within the noncommercial segment, foodservice is typically handled in what two ways? - correct answer contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - correct answer quick service The most widely recognized rating service in the US is the: - correct answer AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - correct answer slow Which segment of the restaurant and...

Prostart 1 final exam 2024

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant an...

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant and foodservic...

ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+ What does a POS machine do? Automatically sends orders to the kitchen and bar from service stations A charger is defined as A larger plate used during full-course dinners or to dress up special events When checking to see whether a guest is of legal age to drink alcohol, which is an acceptable form of identification? Passport, driver's license, state ID card, or military ID This style of service is considered simple...

Level Two Prostart Complete Exam Questions with correct Answers What is the formula for increasing or decreasing recipe yields? desired yield divided by original yield An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of food products. Food Sales for the month totaled $63,000. What was the food cost percentage? 33.3 An operating budget serves many purposed in the management of a restaurant or food service operation...

Level Two Prostart Complete Exam Questions with correct Answers What is the formula for increasing or decreasing recipe yields? desired yield divided by original yield An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of food products. Food Sales for the month totaled $63,000. What was the food cost percentage? 33.3 An operating budget serves many purposed in the management of a restaurant or food service operation...

Level 2 Prostart Final Exam with complete solutions Graded A+ california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory how an operation determines its food cost intermediaries the channel of distribution, wholesalers, suppliers, and distributor...

Level 2 Prostart Final Exam with complete solutions Graded A+ california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory how an operation determines its food cost intermediaries the channel of distribution, wholesalers, suppliers, and distributor...