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Home Q & A Board Humanities Art and Culture Culinary Arts
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hongocbaotram hongocbaotram
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6 years ago
When determining the size and number of equipment pieces that will be needed to produce a menu for a new operation, which of the following should be considered?
 
  a. The dcor of the equipment
  b. The number of different menu items to be produced on the piece of equipment
  c. The capacity of the dining room and projected sales mix
  d. All of the above
  e. b and c, only
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hamdanhamdan
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6 years ago
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hongocbaotram Author
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6 years ago
Helped a lot
missnoname
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Yesterday
Good timing, thanks!
dri
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2 hours ago
Correct Slight Smile TY
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