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hamzawild6 hamzawild6
wrote...
Posts: 705
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6 years ago
Cook-chill foodservice operations in the U.S. could be described as:
 
  A) about the same prevalence as conventional foodservices.
 
  B) the more prevalent type of foodservice.
 
  C) more prevalent than conventional foodservices but less prevalent than commissary foodservices.
 
  D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.
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wrote...
6 years ago
D
hamzawild6 Author
wrote...
6 years ago
Good timing, thanks!
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