a.  Identify and discuss which positions in a large restaurant, club, or hotel would be exempt and which would nbe nonexempt.

b.  Discuss the use of live tanks and when they are practical, or not.

c.  Explain the value of a properly organized storeroom.

d.  Describe the different ways in which a storeroom can prevent contamination and breaches in sanitation protocols.

 

a.  Explain the need for product inspection when receiving.

b.  List the receiving checks that should be undertaken for delivered products.

c.  Identify the different methods used for valuing inventory.

d.  Describe the different systems used by buyers to determine appropriate quantities of product to order.