Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:
• forecasting
• predicting
• dreaming
• guestimating
Correct Answer:
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Q10: Production control sheets are created to:
•
Q11: Guest counts or covers are:
• the
Q12: Average guest check is calculated by:
•
Q13: Food that is prepared and decoratively placed
Q14: Implementing a comprehensive training program in the
Q16: The person usually responsible for greeting and
Q17: What should a chef consider in determining
Q18: What is important to consider when designing
Q19: Purchasing, receiving, food preparation, storing and issuing,
Q20: If total sales were $2550.00 and 110
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