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pitch pitch
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7 years ago
Which of the following is the key difference between ready-prepared and conventional systems?
A) type of service system used
B) degree of processing of purchased foods
C) type of storage used for prepared food items
D) lag time between production and service
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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7 years ago
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pitch Author
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#2
7 years ago
Thank you, nerosian
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#3
7 years ago
Don't forget to mark as solved!
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