Any food-service business experiences price fluctuations. It is up to management to identify the pattern of the fluctuations and act on them. First, the manager should set a particular date, preferably at the beginning of a month. This is called the:

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The term used to describe the set date at the beginning of the month is the "base month." This is important for tracking price fluctuations and making decisions about managing them in the future. Option A, "basic month," is not a commonly used term in this context. Option C, "fundamental month," does not accurately describe the purpose or function of the set date. Option D, "beginning month," is too vague and does not specify the importance of the specific date chosen.

Any Food-Service Business Experiences Price Fluctuations