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Home Q & A Board Humanities Art and Culture Culinary Arts
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horatioo horatioo
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6 years ago
Imagine you are the general manager of a busy restaurant. One of your servers alerts you that a customer in a party of eight suffers from celiac disease and experiences adverse reactions to any food item that has or has been in contact with gluten.
 
  How can you ensure that the customer is served food that is safe to eat? Design a standard operating procedure to address this scenario.
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14arnfen14arnfen
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6 years ago
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horatioo Author
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6 years ago
I appreciate what you did here, answered it right Smiling Face with Open Mouth
ofsuahasiufhoas
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Yesterday
Brilliant ツ
prime7105
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2 hours ago
This helped my grade so much Perfect
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