A.  drink sizes

        B.  proprotion of ingredients in the drinks

        C.  quantity of ingredients used in drink preparation

        D.  all of the listed

        A.  the requisition of stored beverages

        B.  maximizing the shelf life of stored beverages

        C.  the security of stored beverages

        D.  the procurement of beverages

        A.  issue quantities must be carefully set

        B.  beverage must be issued to only authorized persons

        C.  beverage must be issued to only authorized persons

        D.  beverage must be issued to only authorized persons

        A.  pilfered items

        B.  delivery notes

        C.  all daily deliveries to and issues from the cellar

        D.  empties returned

        A.  all substandard beverages

        B.  empties returned

        C.  daily bar requisition

        D.  breakages

        A.  encourage pilferage

        B.  encourage non-delivery of goods

        C.  nullify all efforts towards effective beverage control

        D.  affect stock level

        A.  lemonade and coke

        B.  C and D

        C.  straight shots with mixers

        D.  mixed drinks or cocktails

        A.  scales and unloading platform

        B.  specification sheet and table for inspection

        C.  time

        D.  all the listed

        A.  using fellow employees

        B.  a manager can observe bar operations personnally

        C.  seting spies on the employees

        D.  hiring security guards to observe employees

        A.  the key to the storage facility should be given to the store staff

        B.  the storage facility should be permanently locked

        C.  the responsibility for the security should be assigned to one person alone

        D.  the key to the storage facility should be given to only mangers

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

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

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