Question 1

Wine needs a cool and dark environment at an air temperature between _____ Fahrenheit.

Accepted Answer

A)  70º and 90º 
B)  90º and 110º 
C)  50º and 70º 
D)  30º and 50º 
A)  70º and 90º 
B)  90º and 110º 
C)  50º and 70º 
D)  30º and 50º

Question 2

What is the meaning of "well brand"?

Accepted Answer

Well brand refers to

Question 3

Apart from potential cost, what other areas can food variances be traced to?

Accepted Answer

If the potential cost is calcu

Question 4

Draft beer should be kept at ____ Fahrenheit and should be used within thirty to forty-five days, or as specified on the container.

Accepted Answer

A)  36º to 39º 
B)  45º to 55º 
C)  55º to 65º 
D)  26º to 49º 
A)  36º to 39º 
B)  45º to 55º 
C)  55º to 65º 
D)  26º to 49º

Question 5

The goal of beverage purchasing is the same as that of food purchasing: to provide a steady supply of raw ingredients for the drinks you sell, at minimal cost, to maximize profits.

Accepted Answer

A) True 
 B)False

Question 6

The one goal of overriding importance in selecting and purchasing beverage products is your profit goal.

Accepted Answer

A) True 
 B)False

Question 7

What is the pour cost percentage?

Accepted Answer

A)  14.4% 
B)  15.2% 
C)  14% 
D)  14.7% 
A)  14.4% 
B)  15.2% 
C)  14% 
D)  14.7%

Question 8

Not moving better wines from place to place in the storeroom improves the effective life and taste of these wines.

Accepted Answer

A) True 
 B)False

Wine needs a cool and dark environment at an air temperature between _____ Fahrenheit.

What is the meaning of "well brand"?

Apart from potential cost, what other areas can food variances be traced to?

Draft beer should be kept at ____ Fahrenheit and should be used within thirty to forty-five days, or as specified on the container.

The goal of beverage purchasing is the same as that of food purchasing: to provide a steady supply of raw ingredients for the drinks you sell, at minimal cost, to maximize profits.

The one goal of overriding importance in selecting and purchasing beverage products is your profit goal.

What is the pour cost percentage?

Not moving better wines from place to place in the storeroom improves the effective life and taste of these wines.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 8: Beverage Procedures, From Start to Finish

Wine needs a cool and dark environment at an air temperature between _____ Fahrenheit.

What is the meaning of "well brand"?

Apart from potential cost, what other areas can food variances be traced to?

Draft beer should be kept at ____ Fahrenheit and should be used within thirty to forty-five days, or as specified on the container.

The goal of beverage purchasing is the same as that of food purchasing: to provide a steady supply of raw ingredients for the drinks you sell, at minimal cost, to maximize profits.

The one goal of overriding importance in selecting and purchasing beverage products is your profit goal.

What is the pour cost percentage?

Not moving better wines from place to place in the storeroom improves the effective life and taste of these wines.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters