Questions 1. What role do purchasing, production, and presentation have in the operational control process of a food-and-beverage business? 2. Identify the operational-control areas discussed in this chapter and give a short definition of each. 3. Discuss the importance of recipe cards for food-and-beverage control. What function do they serve in the production process? 4. How does a production sheet contribute to operational controls in the kitchen? What information does this form communicate to purchasing? The sales-mix process helps determine what ongoing analysis in the area of operational controls? Questions 1. What role do purchasing, production, and presentation have in the operational control process of a food-and-beverage business? 2. Identify the operational-control areas discussed in this chapter and give a short definition of each. 3. Discuss the importance of recipe cards for food-and-beverage control. What function do they serve in the production process? 4. How does a production sheet contribute to operational controls in the kitchen? What information does this form communicate to purchasing? The sales-mix process helps determine what ongoing analysis in the area of operational controls