Question

question 10 who should take the rise up certification course? a. students interested in customer facing jobs b. students interested in it jobs c. students interested in manufacturing jobs d. students interested in teaching jobs question 11 which of these is not a duty of a chef? a. making sure all kitchen staff members follow sanitation and safety practices b. ordering the restaurant’s weekly food supply c. collaborating with the general manager to establish business goals d. serving customers on the floor of the restaurant question 12 how does a chef help to manage the finances of a restaurant? a. setting menu prices b. accounting for budget limitations c. staffing employees d. all of the above question 13 list four of the steps mentioned in the reading for how to become a chef.

Explanation:

For Question 10, customer - facing jobs may benefit from a certification like RISE Up as it likely focuses on skills useful in dealing with customers. For Question 11, serving customers on the floor is typically a waiter's duty, not a chef's main duty. For Question 12, chefs can set menu prices, account for budget limitations in ingredient - buying, and staffing affects financial management as well.

Answer:

Question 10: a. Students interested in customer facing jobs
Question 11: d. Serving customers on the floor of the restaurant
Question 12: d. All of the above
Question 13: No reading provided, so no answer.