What should a chef consider in determining production amounts for a given day or meal period?
A) Amount needed for projected sales minus what is on hand
B) Amount of product being delivered from purveyors
C) Number of service staff scheduled for a shift
D) The number of hours available for production
Correct Answer:
Verified
Q4: What is important to consider when designing
Q5: Food that is prepared and decoratively placed
Q6: Curbside appeal means:
A)keeping the restaurant looking attractive
Q7: If total sales were $2550.00 and 110
Q8: Production control sheets are created to:
A)prevent employee
Q10: Purchasing, receiving, food preparation, storing and issuing,
Q11: The front of the house in a
Q12: Describing, recommending, showing and offering a variety
Q13: Food that is attractively arranged on platters,
Q14: Formulating a budget that projects sales and
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