The four major foodservice systems are ___________systems,___________ systems, ready- food systems, and___________ systems.
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Q9: Excessive amounts of food and beverage items:
A)
Q10: Eggs are graded by:
A) color.
B) size.
C) smell.
D)
Q11: Which of the following is a good
Q12: A system of_ management helps ensure cost
Q13: List the steps by which food and
Q15: What determines how storage areas are laid
Q16: In a small operation, the person who
Q17: According to Khan, "The primary function of
Q18: Buying can be done on a_ at
Q19: Which is better, to have more supplies
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