restaurant planning Flashcards

1

Which method of beverage control is suitable and useful for the smaller type operation?

2

“PSA” meaning

3

What are advantages of weekly/monthly food cost report ?

4

Cost of F&B can normally range from?

5

What information do you need to do calculation of the potential food cost ?

6

Menu engineering is a marketing to the evaluation of a menu with content, design and pricing.

7

How many basic stages in budgets control ?

8

What is NOT the main reasons for the difficulty of F&B materials control?

9

A control system will require constant management to ensure that it functions efficiently?

10

How many basic concepts in food and beverage production control ?

restaurant planning