Calculate the inventory turnover rate. Round to the nearest whole number.  The cost of food sold is $91,000 Beginning inventory (May 1): $37,000  Ending inventory (May 31): $21,000

A full time equivalent is: 

Raye works in a kitchen that batch cooks large portions of food, then freezes them for use at a later date. What type of food production system is this?

Roasting, poaching and _________ are all methods of healthy cooking.

An example of a non-commercial food service operation is:

In a monopoly, there are many close substitutes for the product.

Marketing by description increases buyer and seller search costs.

Which theory states that people behave differently when they know they are being observed? 

______________  is the coordination of work activities and jobs so that they are completed according to standards and in an efficient way.

You are the food service manager for a private, liberal arts college. Your director approaches you and tasks you with improving the sustainability of the food service department. List two ways you could improve sustainability at this FSO.