- Study guides, Class notes & Summaries

Efficient manager Ans: get the maximum output of goods/services from the smallest amt of input, does things right Inputs/Resouces Ans: human resources, financial resources, physical resources, intangible resources Effective manager Ans: does the right thing and chooses appropriate goals and activities to make a business successful Management skills: Technical skills Ans: job specific knowledge, methods, and techniques needed to perform tasks (ie. first line managers "supervisors" ...

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21 pages

Written in 2023/2024

Grade A+

Axpert

NS 3470 Exam 1 Questions and Answers Fully Solved Graded A+ Merging culinary, hospitality, & nutrition: Skills needed in today's market (FCKMMF) - Answers financially savvy cooking expertise knowledge & implementation of special diets management & leadership skills marketing entrepreneurship food knowledge Other certification programs, credentials you may see in foodservice area (SCC) - Answers ServSafe Certified Dietary Manager (CDM) Certified Food Protection Profes...

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23 pages

Written in 2024/2025

Grade A+

joshuawesonga22

NS 3470 Federal Laws Exam Questions and Answers Fully Solved Fair Labor Standards Act of 1938 - Answers - establishes minimum wage, overtime pay, and youth employment standards (child labor laws) Child Labor Laws - Answers - Minors 14 to 15 years may work (nonhazardous jobs) no more than 3 hours on a school day, 18 hours in a school week, and not after 7 pm on a school night - Employees under 18 years of age are not permitted to operate or clean any power-driven meat processing machines and ...

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2 pages

Written in 2024/2025

Grade A+

joshuawesonga22

NS 3470 Exam Pack Questions and Answers | New One | Grade A

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6 items

Axpert

1 tablespoon = ___ TSP ___ fl oz Ans: 3 teaspoons 1/2 fl oz 1/4 cup = ___ TBSP ___ fl oz Ans: 4 tablespoons 2 fl oz 1/2 cup = ___ TBSP ___ fl oz Ans: 8 tablespoons 4 fl oz 1/3 cup = ____ TBSP ___ fl oz Ans: 5 tablespoons + 1 teaspoon 2 2/3 fluid ounces 1 cup = ___ TBSP ___ TSP ___ fl oz Ans: 16 tablespoons 48 teaspoons 8 fl oz 1 pint = ___ cups ___ fl oz Ans: 2 cups 16 fl oz 1 quart = ___ pints ___ cups ___ fl oz Ans: 2 pints 4 cups 32 fl oz 1 gallon = ___ quarts ___ pints...

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30 pages

Written in 2023/2024

Grade A+

Axpert

food Ans: products derived from plants or animals that can be taken into body to yield energy and nutrients for the maintenance of life and growth and repair of tissues food science Ans: combining many disciplines such as biology, chemical engineering, and biochemistry to better understand food processes and ultimately improve food products for the general public Nutrients Ans: compounds in foods that serve as building blocks for body components and sustain body processes. Nutritio...

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12 pages

Written in 2023/2024

Grade A+

Axpert

Merging culinary, hospitality, & nutrition: Skills needed in today's market (FCKMMF) Ans: financially savvy cooking expertise knowledge & implementation of special diets management & leadership skills marketing entrepreneurship food knowledge Other certification programs, credentials you may see in foodservice area (SCC) Ans: ServSafe Certified Dietary Manager (CDM) Certified Food Protection Professional (CFPP) -part of dietary managers association Certified dietary manager (CDM) ...

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39 pages

Written in 2023/2024

Grade A+

Axpert

Fair Labor Standards Act of 1938 Ans: - establishes minimum wage, overtime pay, and youth employment standards (child labor laws) Child Labor Laws Ans: - Minors 14 to 15 years may work (nonhazardous jobs) no more than 3 hours on a school day, 18 hours in a school week, and not after 7 pm on a school night - Employees under 18 years of age are not permitted to operate or clean any power-driven meat processing machines and are also prohibited from making time-sensitive deliveries Equal ...

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5 pages

Written in 2023/2024

Grade A+

Axpert

meals are prepared from scratch and served in some facility Ans: conventional menu items are prepared and then chilled or frozen for later use Ans: ready-prepared menu items require little preparation. most are ready to serve or ready to heat Ans: assembly/serve food is prepared in central kitchen and then transported to satellite kitchens for service Ans: commissary TCS foods: meat, poultry, seafood, milk, eggs, cut __________ __________, cut ____________, melon, raw seed sprouts, coo...

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24 pages

Written in 2023/2024

Grade A+

Axpert

Ns 3470 Bundled Exams With Solution

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6 items

Newsolution

NS 3470 Exam 1 Insti Food Mngmt With Complete Solution...

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20 pages

Written in 2023/2024

Grade A+

Newsolution

NS 3470 Federal Laws With Complete Solution...

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4 pages

Written in 2023/2024

Grade A+

Newsolution

NS 3470 Exam 1 With Complete Solution...

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32 pages

Written in 2023/2024

Grade A+

Newsolution

NS 3470 Exam 2 With Complete Solution...

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24 pages

Written in 2023/2024

Grade A+

Newsolution

Ns 3470 Exam 3 With Complete Solution...

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17 pages

Written in 2023/2024

Grade A+

Newsolution