A foodservice facility is going to purchase a new electric range. Which of the following are not considerations when planning this purchase?
A) Voltage and conductive vs. inductive heat
B) BTU's and size of convection fan
C) NSF rating and warranty
D) Steel gauge and wall and floor clearance
Correct Answer:
Verified
Q1: A department has 56 employees. During a
Q2: A foodservice manager wants to change the
Q3: Which one of the following food sources
Q5: A decline in productivity in a foodservice
Q6: Which item has not been stored properly?
A)Rice
Q7: What managerial approach is best for dealing
Q8: According to the Mouton Blake managerial grid,
Q9: Which of the following tools is used
Q10: Which of the following is true of
Q11: Which of the following is not a
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