Discuss waste disposal and the various options.
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Q18: Buying can be done on a_ at
Q19: Which is better, to have more supplies
Q20: Dry- heat cooking is used for:
A) vegetables.
B)
Q21: Discuss the five steps of identifying what
Q22: What is forecasting?
Q24: One important key to controlling costs is
Q25: Describe the five main service styles.
Q26: Cooking is done by two methods: low-
Q27: Purchasing must be done formally.
Q28: The size of the serving area for
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