In the foodservice operation there are three basic sources of contamination that can cause food borne illness In the foodservice operation there are three basic sources of contamination that can cause food borne illness. They are __________, ________ and _________. a. People, equipment and food b. Utensils, wraps and containers c. Personnel, liquids and serving […]
Who should be responsible for the development and execution of an employee training program in an SEE foodservice operation Who should be responsible for the development and execution of an employee training program in an SEE foodservice operation? a. The concessions stand manager b. The executive chef c. The catering manager d. The concessions manager […]
Hot dogs and sausage items are the most popular food items on a concessions menu Hot dogs and sausage items are the most popular food items on a concessions menu. They can account for _________% of gross sales for a sports and entertainment event. a. 15%-20% b. 30%-40% c. 20%-25% d. 10%-20% e. 25%-30%
The fourth step in the seven (7) step process of cost control is The fourth step in the seven (7) step process of cost control is _____________. a. Produce b. Sell c. Order d. Receive/Store/Issue e. Forecast
The drink equivalency used in the program to show that different types of alcohol drinks contain the same amount of pure alcohol is The drink equivalency used in the program to show that different types of alcohol drinks contain the same amount of pure alcohol is: a. 1.5 oz. 80 proof spirits = 5 oz. […]
Food by its very nature provides two of the four conditions necessary for bacteria to grow Food by its very nature provides two of the four conditions necessary for bacteria to grow. The two inherent conditions are ______________ and ______________. a. temperature; time b. acid; oxygen c. nutrients; moisture d. oxygen; moisture e. acid; moisture
Which of the following responses would not be appropriate for employees to use with guests? Which of the following responses would not be appropriate for employees to use with guests? a. Offer non-alcoholic beverages of food for a guest showing Signs of Impairment b. Ask other members of the guest’s party to help keep the […]
The second step in the seven (7) step process of cost control is The second step in the seven (7) step process of cost control is _____________. a. Produce b. Sell c. Order d. Receive/Store/Issue e. Forecast
Convention centers have a larger percentage of their overall gross sales from catering sales than any other SEE venue type Convention centers have a larger percentage of their overall gross sales from catering sales than any other SEE venue type. True False
Which of the following is not a Reasonable Effort by an employee? Which of the following is not a Reasonable Effort by an employee? a. Removing an alcoholic beverage from a guest showing Signs of Impairment b. Calling security when an underage guest attempts to buy or drink alcohol c. Allowing an underage friend of […]
