MANAGING MARKETING

What is the basic knowledge for a meal manager?

• Selecting non-quality ingredients

• Selecting good, quality ingredients

• Selecting bad quality ingredients

The following are factors in selecting a market EXCEPT:

• LOCATION

• CLEANLINESS

• PHYSICAL FEATURES

• NONE OF THE ABOVE

This is a type of department store, which sells products at prices lower than those asked by traditional retail outlets.

• Supermarket

• Niche Market

• Discount Stores

• Convenience Stores

This is a retail store, usually selling a wide variety of merchandise, in which customers are required to buy large, wholesale quantities of the store's products.

• Niche Market

• Discount Stores

• Warehouse Clubs

• Farmer's Market

This is a method of purchasing in which it involves oral negotiation and in usually used when the amount involved is not large, and speed and simplicity are desired.

• Informal buying or open market methods

• Formal buying methods

Using the cost percentage method: If the food cost of ingredients (raw materials) for one portion of sinigang is 30.00 pesos and the desired food cost is 30%, what will be the selling price of the sinigang?

• 90

• 100

• 110

• 120

1 pound of meat is equivalent to how many grams?

• 454

• 445

• 545

• 544

5 tablespoon of salt is equivalent to how many teaspoon?

• 12

• 15

• 18

• 21