Learn Menu Management
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Culinary Arts
Culinary Arts
By: Joselito Batocabe
HAMG 2388 Hospitality Internship Midterm Test, HAMG 2388 Hospitality Internship - Final Exam Review, RSTO 1321 Menu Management Midterm Review ...20Decks1,189Flashcards184Learners -
RD Exam
RD Exam
By: Shannon Ryan
MNT, Specific feeding needs, Nutrition education, communication, and counseling ...14Decks372Flashcards178Learners -
Shore Club Chi 2023
Shore Club Chi 2023
By: Shore Club
SC 23 Cocktail Garnishes: All Staff, SC 23 Cocktail List Ingredients: All Staff, SC 23 Lunch Menu Ingredients & Allergins: All Staff ...7Decks142Flashcards44Learners -
Revit shortcuts
Revit shortcuts
By: Sam Booth
ANNOTATE, ARCHITECTURE, CONTEXT MENU ...11Decks114Flashcards19Learners -
RD Exam
RD Exam
By: perjunke fibers
Domain I: Principles of Dietetics: Food Science, Domain I: Principles of Dietetics: Composition of Food, Domain I: Principles of Dietetics: Components of the Educational Plan ...21Decks4,220Flashcards6Learners -
CDR Exam
CDR Exam
By: John Skelton
Domain I, Topic A, Food Science and Nutritional Composition of Foods, Domain I, Topic B, Education and Communication, Domain I, Topic C, Research Applications ...22Decks2,751Flashcards30Learners -
NuFS 461
NuFS 461
By: Alex Marsh
Food is Medicine, Foodservice Systems, Menu Planning ...12Decks252Flashcards1Learner -
blue gill
blue gill
By: lily scott
menu test, blue gill menu test, Lunch ...6Decks322Flashcards3Learners -
CDR Exam
CDR Exam
By: Grace Duffy
III A Functions of management (planning, organizing, little bit of directing), I E Education & communication (lots of subjective/situational Qs), I D Food science & nutrient composition: starches, crystals, gelatin, coffee, additives ...34Decks2,389Flashcards53Learners -
MD 4200
MD 4200
By: Mandy Mankins
C7 Distribution & Service, C6 Food Production, C8 Safety, Sanitation, & Maintenance ...13Decks367Flashcards10Learners -
CS1 SWE
CS1 SWE
By: Alexandra Arnold
Cleaning Procerdures, Procurement, Sanitation ...6Decks75Flashcards6Learners -
Linger
Linger
By: Erin Ahlholm
Managers, Training Quiz, Brunch Menu Items ...7Decks99Flashcards1Learner -
FNS 200
FNS 200
By: Ruth Cui
W1: Intro to Systems Approach to a Foodservice Organization, W2 Managing Quality, W3 Food Product Flow & Kitchen Design ...8Decks181Flashcards2Learners -
College Biology & Ecology II
College Biology & Ecology II
By: bob joe
EEMB 3: Microbial Biology, EEMB 3: Animals - Arthropods, EEMB 3: Animals - Echinoderms ...21Decks1,335Flashcards1Learner -
Tagalog
Tagalog
By: Hector Leal
Useful words, Colors, Question Words ...26Decks316Flashcards3Learners -
Quantity Foods
Quantity Foods
By: Fuhmay Zhang
Chapter 1, Chapter 2: Microbial World, Chapter 3: Contamination, Food Allergens, and Foodborne Illness ...16Decks242Flashcards3Learners -
HM1 Study Guide
HM1 Study Guide
By: Deleted Deleted
Chapters & Instructions, Food Safety, Tri-Service Food Code ...30Decks374Flashcards3Learners -
CDR Domain 4
CDR Domain 4
By: Isabel Rodriguez
Topic A: Menu Development, Topic B: Procurement, Receiving, and Inventory Management, Topic C: Sanitation and Safety3Decks95Flashcards1Learner -
Advancement Exam
Advancement Exam
By: Gordon Wing
Instructions, Armed Forces Reportable Medical Events Guidelines, Suitability Screening Program ...32Decks120Flashcards2Learners -
Sagw Intacct Certification Training - Prince
Sagw Intacct Certification Training - Prince
By: CHAMUNORWA PRINCE TAMBWANAYE
Sage Intacct Introduction, Course Completion Requirements and How To Log Into Sage Intacct, Introduction to Sage Intacct ...9Decks36Flashcards1Learner