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ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+
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...
- Examen
- • 2 pages •
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...
Pro start chapter 20 examComplete Questions with correct answers
Pro start chapter 20 examComplete Questions with correct answers 
Service 
What restaurant and food service employees provide 
 
 
competitive advantage 
A thing that attracts a guest to one operation over another 
 
 
Dietary needs 
Special requirements people have regarding what food they can and cannot eat 
 
 
First-time guests 
Guests that are experiencing an operation for the first time and might be unfamiliar with the menu or any special touches that the operation offers 
 
 
American wi...
- Examen
- • 3 pages •
Pro start chapter 20 examComplete Questions with correct answers 
Service 
What restaurant and food service employees provide 
 
 
competitive advantage 
A thing that attracts a guest to one operation over another 
 
 
Dietary needs 
Special requirements people have regarding what food they can and cannot eat 
 
 
First-time guests 
Guests that are experiencing an operation for the first time and might be unfamiliar with the menu or any special touches that the operation offers 
 
 
American wi...
Pro start chapter 20 examComplete Questions with correct answers
Pro start chapter 20 examComplete Questions with correct answers 
Service 
What restaurant and food service employees provide 
 
 
competitive advantage 
A thing that attracts a guest to one operation over another 
 
 
Dietary needs 
Special requirements people have regarding what food they can and cannot eat 
 
 
First-time guests 
Guests that are experiencing an operation for the first time and might be unfamiliar with the menu or any special touches that the operation offers 
 
 
American wi...
- Examen
- • 3 pages •
Pro start chapter 20 examComplete Questions with correct answers 
Service 
What restaurant and food service employees provide 
 
 
competitive advantage 
A thing that attracts a guest to one operation over another 
 
 
Dietary needs 
Special requirements people have regarding what food they can and cannot eat 
 
 
First-time guests 
Guests that are experiencing an operation for the first time and might be unfamiliar with the menu or any special touches that the operation offers 
 
 
American wi...
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers 
Which method for limiting garbage production is not acceptable? 
Making bulk purchases for all items thereby reducing the number of containers in use 
 
 
All menu items that a chef will prepare on a given day can be found on a... 
Production sheet 
 
 
A potential vendor sends a purchasing manager four tickets to a baseball game. The tickets are considered a... 
kickback 
 
 
Which function does solubl...
- Examen
- • 3 pages •
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers 
Which method for limiting garbage production is not acceptable? 
Making bulk purchases for all items thereby reducing the number of containers in use 
 
 
All menu items that a chef will prepare on a given day can be found on a... 
Production sheet 
 
 
A potential vendor sends a purchasing manager four tickets to a baseball game. The tickets are considered a... 
kickback 
 
 
Which function does solubl...
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers 
Which method for limiting garbage production is not acceptable? 
Making bulk purchases for all items thereby reducing the number of containers in use 
 
 
All menu items that a chef will prepare on a given day can be found on a... 
Production sheet 
 
 
A potential vendor sends a purchasing manager four tickets to a baseball game. The tickets are considered a... 
kickback 
 
 
Which function does solubl...
- Examen
- • 3 pages •
National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers 
Which method for limiting garbage production is not acceptable? 
Making bulk purchases for all items thereby reducing the number of containers in use 
 
 
All menu items that a chef will prepare on a given day can be found on a... 
Production sheet 
 
 
A potential vendor sends a purchasing manager four tickets to a baseball game. The tickets are considered a... 
kickback 
 
 
Which function does solubl...
Level Two Prostart Complete Exam Questions with correct Answers
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...
- Examen
- • 3 pages •
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...
Level Two Prostart Complete Exam Questions with correct Answers
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...
- Examen
- • 3 pages •
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...
Level 2 Prostart Final Exam with complete solutions Graded A+
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...
- Examen
- • 8 pages •
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...
Level 2 Prostart Final Exam with complete solutions Graded A+
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...
- Examen
- • 8 pages •
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...
Foundations 1- Pro Start Test|Completed With A+ Graded Answers
Foundations 1- Pro Start Test|Completed With A+ Graded Answers 
Stock 
A flavorful liquid made by gently simmering bones and/or vegetables. 
 
 
Fond 
French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. 
 
 
Sachet D'Epices 
Made by tying seasonings together in cheesecloth. A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic 
 
 
Bouquet Garni 
...
- Examen
- • 11 pages •
Foundations 1- Pro Start Test|Completed With A+ Graded Answers 
Stock 
A flavorful liquid made by gently simmering bones and/or vegetables. 
 
 
Fond 
French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. 
 
 
Sachet D'Epices 
Made by tying seasonings together in cheesecloth. A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic 
 
 
Bouquet Garni 
...
Workforce Essentials Final Exam Questions and Answers, With Complete Verified solution 2024.
LATEST Reading TEAS 7 (2024)- SET 3
TNCC EXAM (2022 Study guide)
Indiana BMV For Hire Endorsement Study Guide rated 100% correct
FIN 305 Week 5 Exam 3 Requires Respondus LockDown Browser + Webcam - Requires Respondus LockDown Browser + Webcam