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Recent questions and answers in Hospitality & Culinary

What are some factors that could cause a hotel’s revenue to increase or decrease at various times of the year?

answered Mar 17, 2022 in Hospitality & Culinary by queenchanel

When planning a foodservice layout, which of the following is the most important to consider?

answered Dec 24, 2021 in Hospitality & Culinary by armyofnine

A #1 finish on stainless steel indicates:

answered Dec 24, 2021 in Hospitality & Culinary by mparks1231

Which of the following pieces of equipment could be used for braising, boiling, grilling, or stewing?

answered Dec 24, 2021 in Hospitality & Culinary by bereth

Maintenance of equipment is vital to improve longevity. Steps for maintaining equipment include:

answered Dec 24, 2021 in Hospitality & Culinary by cimin

You plan to make grilled Reuben sandwiches for a luncheon. Which of these pieces of equipment would best suit your needs for this recipe?

answered Dec 24, 2021 in Hospitality & Culinary by Oscar78

When planning a foodservice layout, what is the optimal space for a main aisle?

answered Dec 24, 2021 in Hospitality & Culinary by Kassandra

A #6 finish indicates:

answered Dec 24, 2021 in Hospitality & Culinary by jdreid

A high-end restaurant can communicate luxury to its customers by pricing a steak at which of the following prices?

answered Nov 9, 2021 in Hospitality & Culinary by YamahAcquoi

When major airline carriers eliminated unprofitable routes, it was replaced with

answered Sep 13, 2021 in Hospitality & Culinary by nostalgist

What practice can help prevent allergic reactions?

answered Aug 11, 2021 in Hospitality & Culinary by ricki91493

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

answered Aug 11, 2021 in Hospitality & Culinary by Epic_Eric

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by-date of April 8, and the scallops have a use-by-date of April 10. What is the use-by-date for the seafood dish?

answered Aug 11, 2021 in Hospitality & Culinary by blah1234

What symptom requires a food handler to be excluded from the operation given the choices:

answered Aug 11, 2021 in Hospitality & Culinary by alliewolf19

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

answered Aug 11, 2021 in Hospitality & Culinary by Caitlyn

What temperature must stuffed lobster be cooked to?

answered Aug 11, 2021 in Hospitality & Culinary by Selena

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

answered Aug 11, 2021 in Hospitality & Culinary by Jewelz

Which process requires a variance from the regulatory authority?

answered Aug 11, 2021 in Hospitality & Culinary by nt2372

What must an operation do before packaging fresh juice on-site for later sale?

answered Aug 11, 2021 in Hospitality & Culinary by dan1580

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

answered Aug 11, 2021 in Hospitality & Culinary by theonion

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