Food and Beverage Directors expect a pour cost of
A) 12 -14%
B) 20 -27%
C) 14 -16%
D) 16 -24%
Correct Answer:
Verified
Q7: Responsibilities of the Chief Steward include which
Q8: A banquet refers to
A)a large group of
Q9: The dollar differential between the cost and
Q10: Theatre style seating is best for
A)a workshop
B)a
Q11: The Catering Director normally works with the
Q13: Introduced by Escoffier,this kitchen system organizes work
Q14: The hotel requires the number of guests
Q15: One method to prevent pilferage in a
Q16: The document prepared for the catering department
Q17: The second in command in the kitchen
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