The normal method for stock rotation in food service operations is:
A) LIFO
B) FIFO
C) NINO
Correct Answer:
Verified
Q8: Budgeting is a primary means for monitoring
Q9: The following is an example of an
Q10: The following is an example of an
Q11: Frozen foods should normally be stored at:
A)
Q12: Refrigerated foods should be stored:
A) on solid
Q14: The cost of Directs for a given
Q15: Directs become part of food cost:
A) when
Q16: Food and Beverage Transfer Memos are used
Q17: Food transfers from one unit in a
Q18: The storeroom items most frequently ordered by
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