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is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
The writing and speaking portions of the test are self-graded to help test-takers grasp the criteria that will be used to evaluate their work. The Prep Guide is sold online for about $27USD. [ 16 ] An edition for the Chinese market was published by Beijing Foreign Studies University -based Foreign Language Teaching and Research Press in 2016 ...
A cost centre is a department within a business to which costs can be allocated. The term includes departments which do not produce directly but they incur costs to the business, [1] when the manager and employees of the cost centre are not accountable for the profitability and investment decisions of the business but they are responsible for some of its costs.
Business rules represent the primary means by which an organization can direct its business, defining the operative way to reach its objectives and perform its actions.. A rule-based approach to managing business and the information used by that business is a way of identifying and articulating the rules which define the structure and control the operation of an enterprise [1] it represents a ...
Labor costs are direct costs, that is, they can be identified among the total cost and assigned to a certain cost objective. [1] Labor costs are defined by categories (e.g. service labor or manufacturing labor), the attribution of a labor rate for each category, and a certain number of labor hours. [1]
A diner is a type of restaurant found across the United States and Canada, as well as parts of Western Europe and Australia.Diners offer a wide range of cuisine, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook.
Corporate jargon (variously known as corporate speak, corporate lingo, business speak, business jargon, management speak, workplace jargon, corpospeak, corporatese, or commercialese) is the jargon often used in large corporations, bureaucracies, and similar workplaces.
Styles of meal, by cuisine – some examples of meals by cooking style, such as ethnic or regional meals include: Dal bhat – Fish fry – Hog fry – Jiggs dinner – Mixed grill – New England boiled dinner – Plate lunch – Ploughman's lunch – Sunday roast – Thali –