Stock control revision
Authored by Nabilah Shawaruddin
Hospitality and Catering
2nd Grade
Used 1+ times
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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah bahan untuk fermentasi roti?
Proof box
Cuka roti
Air sejuk
Tepung jagung
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Tempak penyimpanan stock.
Chiller
Freezer
Stor kering
Almari
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah borang yang digunakan untuk pemindahan stok dapur?
Borang pemindahan dapur
Borang pesanan pelanggan
Nota kredit
Resit tunai
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Yang manakah bentuk komunikasi lisan?
Lisan
Mesej teks
Memo rasmi
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah maksud "perishable item"?
Bahan mentah yang mudah rosak
Barang mewah import
Barang siap diguna
Barang tahan lama
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kepentingan bing cart kecuali ___
Keseragaman stok
Menentukan harga bahan mentah
Memastikan peralatan selamat diguna
Nota debit
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Suhu dan tempoh peti sejuk beku
-18°C dan 6 bulan
18°C dan 6 bulan
0°C dan 1 bulan
-8°C dan 3 bulan
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