Review Questions 1. Describe the training options for food service managers.
2. What skills must a host or hostess possess? Name three
3. What skills must a server possess? Name three
4. What are the duties of a head cook? Name at least three
5. Why would someone interested in business pursue a career in food service management?​

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20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.