Keden International Restaurant Manager Interview Questions and Answers

A Hazard Critical Control Point is a specific point in the food production process where controls can be applied to prevent, eliminate, or reduce hazards to safe levels.

• Identifying potential hazards in the food production process

• Implementing controls at critical points to prevent hazards

• Monitoring and verifying the effectiveness of controls

• Examples: cooking temperature for meat, proper storage of perishable items

P&L is a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time.

• P&L shows the net profit or loss of a business by subtracting total expenses from total revenue.

• It helps in analyzing the financial performance of a restaurant.

• Common components of P&L include revenue, cost of goods sold, operating expenses, and net income.

• P&L is crucial for making in...read more