Question: What role do purchasing, production, and presentation have in the operational control process of a food-and-beverage business? Identify the operational-control areas discussed in this chapter

  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?
  5. The sales-mix process helps determine what ongoing analysis in the area of operational controls?

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