Cook-chill foodservice operations in the U.S. could be described as
A) the more prevalent type of foodservice.
B) more prevalent than conventional foodservices but less prevalent than commissary foodservices.
C) about the same prevalence as conventional foodservices.
D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.

Question

Quizplus · Accepted Answer

Cook-chill foodservice operations are less prevalent than conventional foodservices but more prevalent than assembly serve foodservices in the U.S.

Cook-Chill Foodservice Operations in the U