A.  bin cards

        B.  pilferage book

        C.  cellar inward book

        D.  beverage inventory ledger

        A.  prevent pilferage

        B.  preserve quality

        C.  ensure accessibility when needed

        D.  all the listed items

        A.  makes drink preparation become more difficult

        B.  makes drink preparation take longer time

        C.  cost the same as every other portion of that same drink

        D.  makes drink preparation become more expensive

        A.  prevent misuse of alcoholic beverages between release from inventory and delivery to the bar

        B.  checkmate timely release from inventory

        C.  ensure issues are done anytime

        D.  create enough tasks for the store staff

        A.  short glasses

        B.  salad knives

        C.  jiggers

        D.  automated dispensers

        A.  quantity of items delivered must equal quantity ordered

        B.  quality of items delivered must be same as quality ordered

        C.  price on invoice for each item should be same as price quoted

        D.  all of the listed

        A.  invoice receiving

        B.  blind chase receiving

        C.  restricted receiving

        D.  open check receiving

        A.  moving beverages in stock to the bar

        B.  total value of all beverages in stock

        C.  requisitioning for beverages in stock

        D.  physical count of stock at hand

        A.  drinks used to entertain any staff's guest

        B.  drinks sold to a nearby hospital

        C.  drinks issued to grades of staff as laid down by company policy

        D.  drinks issued to the kitchen

        A.  Bloody Mary

        B.  gin and tonic

        C.  Gin Martini

        D.  Manhattan

You can now use you matric number to login as your username and  password in a lowercase.

https://elearn.nouedu2.net/login/

Note that you are to change your passw...

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