The "back of the house" is usually run by the
A) service manager
B) sous chef
C) expeditor
D) kitchen manager
Correct Answer:
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Q14: Organization and performance on the cooking line
Q15: If total sales are $2550.00 and 110
Q16: Financial management reporting needs to be
A)
Q17: Proper staffing in the kitchen is crucial,
Q18: Describing, recommending, showing, and offering a variety
Q20: Personal digital assistants (PDAs) are used by
Q21: Discuss the importance of training and staff
Q23: A par stock
A) is the reorder
Q24: Prime cost is
A) food and beverage
Q36: What are five reasons for setting up
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