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pitch pitch
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7 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) purchasing ready-prepared foods
B) standardizing recipes to 100 portions
C) centralized ingredient assembly
D) designing a portion control guide
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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pitch Author
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#2
7 years ago
This class is destroying me, really grateful that you shared your knowledge
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#3
7 years ago
Don't forget to mark as solved!
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#4
2 years ago
Good answer
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