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PROSTART BUNDLED EXAMS |VERIFIED
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PROSTART 1 FINAL EXAM REVIEW 2024 WITH GUARANTEED CORRECT ANSWERS
PROSTART LEVEL 1 CULINARY ARTS FINAL EXAM QUESTIONS WITH GUARANTEED CORRECT ANSWERS
PROSTART YEAR 1 EXAM WITH GUARANTEED ACCURATE ANSWERS
PRO START 2 FINAL EXAM GUIDE WITH GUARANTEED CORRECT ANSWERS

PROSTART LEVEL 2 FINAL EXAM WITH GUARANTEED CORRECT ANSWERS
PROSTART II EXAM REVIEW
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PROSTART 1 FINAL EXAM REVIEW 2024 WITH GUARANTEED CORRECT ANSWERS
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Within the noncommercial segment, foodservice is typically handled in what two ways? - correct answer contract feeding and self operating 
 
Which type of restaurant requires a guest to pay before the food is served? - correct answer quick service 
 
The most widely recognized rating service in the US is the: - correct answer AAA (tourbook) 
 
One disadvantage of building a business by word of mouth is that the process is typically.... - correct answer slow 
 
Which segment of the restaurant and...
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Prostart 1 final exam 2024
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Prostart 1 final exam 2024
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ProStart 1 Final Exam Review Questions with Verified Answers
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ProStart 1 Final Exam Review Questions 
 
with Verified Answers 
 
Within the noncommercial segment, foodservice is typically handled in what two ways? 
contract feeding and self operating 
 
Which type of restaurant requires a guest to pay before the food is served? quick service 
 
The most widely recognized rating service in the US is the: AAA (tourbook) 
 
One disadvantage of building a business by word of mouth is that the process is typically.... 
slow 
 
Which segment of the restaurant an...
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ProStart 1 Final Exam Review Questions with Verified Answers
- Exam (elaborations) • 15 pages • 2024
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ProStart 1 Final Exam Review Questions 
with Verified Answers 
Within the noncommercial segment, foodservice is typically handled in what two ways? 
contract feeding and self operating 
Which type of restaurant requires a guest to pay before the food is served? quick service 
The most widely recognized rating service in the US is the: AAA (tourbook) 
One disadvantage of building a business by word of mouth is that the process is typically.... 
slow 
Which segment of the restaurant and foodservic...
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ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+
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ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+ 
What does a POS machine do? 
Automatically sends orders to the kitchen and bar from service stations 
 
 
A charger is defined as 
A larger plate used during full-course dinners or to dress up special events 
 
 
When checking to see whether a guest is of legal age to drink alcohol, which is an acceptable form of identification? 
Passport, driver's license, state ID card, or military ID 
 
 
This style of service is considered simple...
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Level Two Prostart Complete Exam Questions with correct Answers
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Level Two Prostart Complete Exam Questions with correct Answers 
What is the formula for increasing or decreasing recipe yields? 
desired yield divided by original yield 
 
 
An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of food products. Food Sales for the month totaled $63,000. What was the food cost percentage? 
33.3 
 
 
An operating budget serves many purposed in the management of a restaurant or food service operation...
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Level Two Prostart Complete Exam Questions with correct Answers
- Exam (elaborations) • 3 pages • 2024
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Level Two Prostart Complete Exam Questions with correct Answers 
What is the formula for increasing or decreasing recipe yields? 
desired yield divided by original yield 
 
 
An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of food products. Food Sales for the month totaled $63,000. What was the food cost percentage? 
33.3 
 
 
An operating budget serves many purposed in the management of a restaurant or food service operation...
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Level 2 Prostart Final Exam with complete solutions Graded A+
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Level 2 Prostart Final Exam with complete solutions Graded A+ 
california 
the type of menu that offers breakfast, lunch, or dinner at any time of the day 
 
 
consistent finished dish 
is a benefit of choosing to buy a ready made product 
 
 
chemical 
leavener that provides product rise when making quick breads 
 
 
(opening inventory+purchases)-closing inventory 
how an operation determines its food cost 
 
 
intermediaries 
the channel of distribution, wholesalers, suppliers, and distributor...
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Level 2 Prostart Final Exam with complete solutions Graded A+
- Exam (elaborations) • 8 pages • 2024
- Available in package deal
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- $10.00
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Level 2 Prostart Final Exam with complete solutions Graded A+ 
california 
the type of menu that offers breakfast, lunch, or dinner at any time of the day 
 
 
consistent finished dish 
is a benefit of choosing to buy a ready made product 
 
 
chemical 
leavener that provides product rise when making quick breads 
 
 
(opening inventory+purchases)-closing inventory 
how an operation determines its food cost 
 
 
intermediaries 
the channel of distribution, wholesalers, suppliers, and distributor...
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