Par stock is best described as:
A) the point at which a product should be reordered
B) the number of menu items available
C) a stock level that must be on hand as all times
D) the amount of a product being delivered by a purveyor
Correct Answer:
Verified
Q24: A purchase order is often used in
Q25: If beverage sales are $25600 and beverage
Q26: Food sales are $50,000 and beverage sales
Q27: The _ includes anyone with guest contact
Q28: The average guest check is determined by
Q30: How is food cost percentage calculated?
A)cost of
Q31: Which of the following would NOT be
Q32: All products being delivered to a foodservice
Q33: Placing food on an individual plate in
Q34: Offering a guest something from the dessert
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