Multiple Choice
Which of the following is the key difference between ready prepared and conventional systems?
A) degree of processing of purchased foods
B) lag time between production and service
C) type of service system used
D) type of storage used for prepared food items
Correct Answer:
Verified
Correct Answer:
Verified
Q14: An organization's mission statement should be written
Q15: An example of an output is:<br>A) bread
Q16: An ultra-stable system may be described as
Q17: Food is prepared in the main kitchen.
Q18: Communication and decision making are linking processes
Q19: The primary function of an organization's mission
Q20: A foodservice organization is considered a closed
Q21: The human body may be thought of
Q22: A ready prepared foodservice system would be
Q23: Advantages of utilizing a ready prepared foodservice