Culinary 2 obj 2 and 3
Terms in this set (28)
Suppliers who offer cooking and service equipment, fresh meat, fruits and vegetables, and other items used by food service restaurants are known as:
Promotion to a job that has different duties at the same level of responsibility as the job the employee currently holds is a move:
Food service operations that want a high customer turnover must plan for it in their facility's:
A high customer turnover rate can be obtained by the facility design in a food service operation by:
placing tables closer together.
What is it called when supplies are rotated so the most recently received items are used last?
Labor costs can be reduced when employees:
use work simplification procedures.
Human resources management includes the process of:
hiring and training staff.
Split scheduling is frequently used when assessing the need for:
Being sensitive to the needs of his/her staff helps food service managers to be more:
The money flow in a business can be determined by using a:
Additional training of employees is necessary when:
new equipment is purchased
Regardless of the reason for separation, any employee who leaves a job should be given a/an:
What determines the price required to make a profit?
Fixed and variable expenses
How is marketing best defined?
The conception, pricing, promotion, and distribution of products and services to satisfy customer wants and needs
Using a 100% markup and taking off one cent to give the impression of a bargain price, what is the retail price of an item whose wholesale cost is $20.00?
Which is not a foundation skill needed to be a successful entrepreneur?
The Culinary Arts class prepared 25 personalized Valentine's Day cakes, but no one came to purchase them. What should be evaluated?
In entrepreneurship, distribution is the process of:
getting merchandise to the proper locations.
What expenses will stay constant with the number of items produced?
A restaurant recently realized that their food cost had increased significantly. The manager evaluated the storeroom procedures and discovered that staff was not using the FIFO method consistently; thus, food was having to be thrown out for passing its expiration date. What did the manager evaluate?
The Culinary Arts class sold spring bake sale items to faculty and staff, but several of the coconut cakes were returned because of poor taste. What should be evaluated?
Free or inexpensive counseling and advice about starting a business is available at the:
Small Business Administration Office
Product standards are developed to benefit the:
Who owns a corporation?
What is the governing body of a corporation?
Board of directors
What determines if an idea for a new product or business is practical?
What formula best expresses the basic markup concept?
Cost + markup = price
There are no coffee shops on Hatteras Island. Mike thinks that a coffee and bagel shop would have commercial value. His idea is considered a/an: