Term
both a and b
-eight servings per quart
-one half cup of product |
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Definition
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Term
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Definition
| On the average, a slightly rounded serving spoon will yield |
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Term
| sauces or salad dressings |
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Definition
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Term
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Definition
| A cup used to serve soup will hold |
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Term
all of the above
-portion control
-a neat-looking plate with all product inside the rim
-a proper garnish |
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Definition
| Proper plate presentation includes |
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Term
both a and b
-establishing a par stock for those items and issuign that amount prior to the start of a shift
-using a product usage report |
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Definition
| Monitoring high-cost items, such as steak and seafood, on the cooks line is best done by |
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Term
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Definition
| In the duplicate guest-check system, the guest checks turned in by the cashier and the copies from the kitchen are matched by |
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Term
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Definition
| The system where the server collects, and is responsible for, all the $ and credit card transactions he or she handled is normally found in |
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Term
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Definition
| Cash register readings at the end of the shift are normally taken by the |
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Term
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Definition
| Training employees on portion control is best done |
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Term
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Definition
| A portion scale should be used to portion |
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Term
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Definition
| High-cost items, such as steak, should be tracked using a |
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Term
both a and b
-the duplicate guest-check system
-the POS control system |
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Definition
| To make sure that everything leaving the kitchen gets paid for, the most popular system in use today is/are |
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Term
a and b only
-management can deduct a set amount for each missing check from the servers pay
-the deduction cannot bring the servers pay below the Federal Minimum wage law |
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Definition
| If a server who was issued guest checks at the start of the shift has some missing |
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