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rutu0309 rutu0309
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Posts: 687
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6 years ago
The administrative dietitian in a large hospital finds that the cooks spend a great deal of time collecting, measuring, and weighing ingredients. What production control approach would contribute to better labor utilization?
 
  a. designing a portion control guide
  b. centralized ingredient assembly
  c. purchasing ready-prepared foods
  d. standardizing recipes to 100 portions
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wrote...
6 years ago
B
rutu0309 Author
wrote...
6 years ago
Thanks again and again
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