More cards in this set

Card 16

Front

How do you compose a dish

Back

Preview of the front of card 16

Card 17

Front

What knowledge must you have for making a menu

Back

Preview of the front of card 17

Card 18

Front

What are the benefits of menu knowledge

Back

Preview of the front of card 18

Card 19

Front

What are the different meal occasions

Back

Preview of the front of card 19

Card 20

Front

How do you interpret menus

Back

Preview of the front of card 20

Card 21

Front

What factors must be considered in menu planning

Back

Preview of the front of card 21

Card 22

Front

What terminology is used in costing

Back

Preview of the front of card 22

Card 23

Front

What are food costs

Back

Preview of the front of card 23

Card 24

Front

What is the selling price

Back

Preview of the front of card 24

Card 25

Front

What is gross profit

Back

Preview of the front of card 25
View more cards