The standard procedures required to control production volume include maintaining sales histories, forecasting portion sales, and:
A) instituting par stock controls for preportioned entrees
B) establishing production quantities
C) using standard recipes for all items produced.
Correct Answer:
Verified
Q9: A normal first step in forecasting food
Q10: On the form used for par stock
Q11: In the restaurant business, sales forecasts are:
A)
Q12: In the restaurant business, a sales history
Q13: The basic data for developing a restaurant
Q15: Sales histories can be used to predict:
A)
Q16: In a nearby restaurant, the popularity index
Q17: In a nearby restaurant, steak accounted for
Q18: Which of the following would NOT appear
Q19: Production Sheets are prepared:
A) to set preparation
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