The Program,developed by an architect for a new kitchen,includes:
A) the schematic design.
B) projected timeline for the project.
C) construction documents.
D) blueprints.
E) all of the above.
Correct Answer:
Verified
Q13: One advantage of an assembly serve foodservice
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Q15: In a _ foodservice,menu items are produced
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Q17: Cook-chill foodservice operations in the U.S.could be
Q19: The _ foodservice has centralized procurement and
Q20: The term,sous vide,is a French term for
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