A meal equivalent in a foodservice organization is:
A) The number of meals prepared per day per staff member
B) A measure of productivity defined as total food sales divided by average meal cost
C) The number of minutes needed to prepare one meal
D) The number of staff members needed to produce one meal
Correct Answer:
Verified
Q20: Drucker's management by objectives (MBO) is based
Q21: The number of individuals directed by one
Q22: A goitrogenic food has which of the
Q23: Which of the following measurements should be
Q24: Which of the following is not advised
Q26: The process of reducing or eliminating unnecessary
Q27: If a foodservice manager wants to know
Q28: 12 ounces of beer, 4 ounces of
Q29: A hospital coffee shop has monthly sales
Q30: The requirement for dietary sodium:
A)Has been well-established
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents