Which of the Following Is Not a Basic Method Used

question 21

Multiple Choice

Which of the following is not a basic method used in the food service industry to control portion size?

• A) count
• B) volume
• C) weight
• D) color

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Definitions:

Professional Business Etiquette

The set of manners and behaviors considered acceptable and appropriate in a professional work environment.

Workplace Etiquette

The set of conventional and expected behaviors and manners that individuals should follow in a professional setting.

Behaviors

Actions or reactions of an individual or group in response to external or internal stimuli.

Technology

Technology encompasses the tools, machines, techniques, and sources of power that make work easier and solve real-world problems.