Reference no: EM133145264

a.  Identify the four primary financial statements used by businesses to manage and control their finances, and distinquish their use from one another.

b.  Identify the different deductions that may be on a paycheck, distinguish between those that are company paid and emplyee paid.

c.  Explain the 12 steps in making a standardized recipe.

d.  Identify and describe the five tools used to develop standardized food and beverage costs.

Identify the many ways an operator can change food costs of menu items.

Compare and contrast formal and informal issuing, and consider when each system is appropriate for use.

Create a storeroom cooler, on paper and submit electronically.  Organize the spaces as if this was the only cooler a restaurant had to store all of its in-use inventory, as well as raw goods.  Identify specific locations for dairy, produce, meats, and seafood, and how they would be held and stored.

1. List the four functions of a menu.
2. Differentiate between quick service, fast casual, and casual dining styles.
3. Explain why menu prices are set higher at fine dining operations.
4. Give three examples of an institutional venue.
5. Identify common specialty food bars.
6. Compare cycle, fixed, and market menus.
7. Differentiate between four common menu types.
8. Explain why truth-in-menu guidelines were established.
9. Describe how menu labeling laws affect foodservice operations with 20 or more locations.
10. Give an example of a nutrient claim and a health claim.
11. Describe four current menu trends.
12. Define "menu mix".
13. Summarize the categories that can comprise a menu mix.
14. Describe a purchasing specification.
15. Explain how availability affects purchasing.
16. Define "par stock".
17. Explain benefits of using more than one purveyor.
18. Identify the advantages of purchasing locally produced foods.
19. Identify common dietary considerations that can affect menus.
20. Identify healthy cooking techniques that can be highlighted on menus.
21. Give an example of how menu items can appeal to all five senses.
22. Describe how to create an appealing plate composition.
23. Differentiate between an ingredient substitution and an ingredient alternative.
24. List the six steps of the culinary nutrition recipe-modification process.
25. Identify the primary factor factor that influences menu selection.
26. Describe the characteristics of successful menu descriptions.
27. Identify words used in menu descriptions that may help stimulate sales.
28. Explain how menu placement can affect the sale of nutrient-dense dishes.
29. Describe and identify factors that affect perceived value.
30. Explain the purpose of menu promotions.