Bar efficiency is measured by
A) total bartender hours
B) Pour/cost percentage
C) profit margins on spirits
D) contribution margins
Correct Answer:
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Q3: The document prepared for the catering department
Q4: Introduced by Escoffier, this kitchen system organizes
Q5: An acceptable profit margin for food in
Q6: Room service is typically found in
A) freeway
Q7: Food and Beverage Directors expect a pour
Q9: The capture rate is defined as the
A)
Q10: Theatre style seating is best for
A) training
B)
Q11: The Catering Director normally works with the
Q12: The hotel requires the number of guests
Q13: Labor cost benchmarks are measured by
A) covers
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