The document prepared for the catering department to follow that contains all of the critical information about the event is the
A) banquet diagram
B) catering Plan
C) catering event order
D) chart of events
Correct Answer:
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Q1: The second in command in the kitchen
Q2: The cost of depleted inventory for a
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
Q8: Bar efficiency is measured by
A) total bartender
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
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