The potential for employee theft and waste is greater in the bar than in the kitchen. a. True b. False Alcoholic beverages are generally classified as beers, cordials, or hard liquors. a. True b. False Keg beer should be stored between 45 to 52F, so it does not frost or crystallize. a. True b. False Spirits should be stored in a relatively dry storage area between 70 and 80F (21 to 27 a. True b. False Standardized recipes, including step-by-step methods of preparation, should be used fo highest level of consistency and control. a. True b. False To assure a steady supply it is important that a foodservice operator remember which a. Suppliers have many prices, not just one. b. Suppliers reward volume guests. c. Cherry pickers are serviced last. d. Vendors can help reduce costs. e. All of the above A variety of factors come together to influence the number of guests you can expe day. Which is not one of these factors? a. Competition b. Quality of service c. Weather d. Number of employees Foodservice operators should not order in quantities so large that they overload much money they would save. a. True b. False to associated with purchasing in extra-ordinary large quan 8