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titles description    advance search
Total result found : 546
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Kitchen Glossary
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Blanch To immerse in boiling water or oil to loosen skins, partially cook and heighten color and flavor. (Example: our home-made fries) Colander A large bowl-looking utensil with many holes, used for draining, straining and washing food.
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Hotel Employee Satisfaction Survey :
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Please circle the letter of the response you believe most accurately applies to the restaurant and your job. 1. The managers who supervise me have: a) Many more good habits than bad b) More good habits than bad
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Par Stocks in Food and Beverage
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This term applies to the amount of inventory you need to adequately service one typical day’s business, but may be influenced by the length of time it takes to replenish inventory from suppliers.
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Kitchen Food Cost
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Reasons for High Food Cost in Kitchen - Purchasing 1. Purchasing too much 2. Purchasing for too high a cost 3. No detailed Specifications - quality, weight, type 4. No purchasing budget 5. No audit of invoices and payments
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    Random Pick
After Host/Hostess has seated table and presented menu/wine lists 1. Greet the customer. 2. Suggest cocktail from the bar. “May I get you anything from the bar?” (be specific and sell features!) If no, remove wine list and glasses.

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