True/False Indicate whether the statement is true or fals83. Banquet staff includes the banquet manager, banquet servers, setup staff, and audiovisual staff. ____ 84. The banquet chef is an important member of the banquet team, but is actually a member of the kitchen staff. ____ 85. One of the major responsibilities of the bartenders and beverage servers is to monitor the consumption of alcohol by guests and to prevent alcohol-related problems. ____ 86. The responsibility of the steward is to make sure the operation has everything it needs in the right amounts at the right time. ____ 87. Perishable products are usually ordered once every two weeks. ____ 88. Much of the food waste generated by restaurants results from inefficient purchasing. 89. The first task in the receiving process is to check items to make sure they were the items ordered. ____ 90. Improperly stored foods and other items can spoil and become unusable. ____ 91. Two types of inventory are standardized and requisitioning