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- (A)Serving customers (B)Developing menus FALSE (28)The following are duties of head chef except: (C) Staffing of the (D) Estimating cost (29)Head chef mostly work at the front-of-house: TRUE / FALSE (30)Cook-freeze foods are mostly available in the market: TRUE / FALSE (31)The hospitality and catering industry is made up of people with: (A)Money (C) Knowledge (B)Craft skills (D) Ability (32)Kitchen layout is not however, just equipment siting, much depends on management policy: TRUE / FALSE (33)The layout should be so planned that raw foodstuffs arrive at one point, processed and then dispatched to the server TRUE / (34)Which of the following is a type of layout? (A)L-or-M-shaped (C) L-or-U-shaped (B)L-or-V-shaped (D) L-or-W-shaped (35)This layout involves siting equipment along walls: (A)Island grouping layout (C)Wall siting layout (B)V-shaped layout (D) W-shaped layout (36)Most commercial kitchens have good ventilation: TRUE / FALSE (37)Culinary skills and the ability to use kitchen equipment are essential for the kitchen supervisor TRUE /FALSE (38)Which of the following is a skill required og kitchen supervisor: (A) Cooking skills (C) Secondary skills (B)Primary skills (D) Tertiary skills (39)This is an entry level role which provides (39)Th with an introduction to the life in a kitchen: (A)Head chef (C) Sous chef (B) Commis chef (D) Chef de partie (40)Chefs and food and beverage managers in a competitive environment require knowledge of (A)Menu puzzle (C) Menu achievement (D) Menu (B)Menu stars engineering (41)Cook - chill technique is simple, and shows __ in food service: (A)Complexity (C) Ability (B)Flexibility (D) Commodity (42)Cook-chill/freeze requires specialized equipment: TRUE / FALSE (43)In cook-chill / frecze system, there is the ability to control temperature: TRUE / FALSE (44)Which of the following is an advantage of cyclical menu? (A)Gives greater efficiency in time and labour (C) Needs special attention (B)Consumes a lot of time (D) Needs special staff (45)Which of the following is a structure of menu (A)Planning (C) Forecasting (B)Motivation (D) Language (46)Sometimes, functions and banquets are also called dinners: TRUE / FALSE
- A sole trader business has reported the following financial data for the period ended 31 Jan 2022: & multicolumn(1)(|c|)( E ) Gross profit & 16,000 Motor vehicle expense & 1,000 Rent expense & 3,000 Salaries & 4,000 Insurance & 2,000 Interest expense & 1,000 Fixtures and Fittings & 4,000 What is the entity's Net Profit for the period? E2.000 E10.000 69,000 E12.000 E4.000 E1.000 E6.000 E5.000
- Identify whether each statement is True or False. Tick (checkmark) one box per statement. & True (i) The Sous Chef is in charge of a catering kitchen. & (ii) The Chef de partie is in charge of a particular section of the kitchen. & (iii) The Patisier is in charge of the fish dishes. & (iv) The Executive head chef is in charge of the entire kitchen. &
- Question 4 of 9 Developing the ability to work seamlessly across cultures is about having all the right __ knowledge documentation answers questions
- The activity of selling and buying goods on the Internet is known as E-commerce __ Select one: True False