A Primary Difference Between Ready Prepared and Conventional Foodservice Operation

A primary difference between ready prepared and conventional foodservice operation is

A) in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory.
B) in conventional foodservice food items are purchased in their raw form and a production process is required before service; in ready prepared the food items are purchased pre-prepared and only require reheating.
C) in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized.
D) in ready prepared foodservice operations production and service are physically close together; in conventional foodservice operations production and service typically are separated by a great distance.