Multiple Choice
How would fresh meats be categorized by an ABCD inventory classification system?
A) Class A: high in perishability and high in cost per serving
B) Class B: low in perishability and high in cost per serving
C) Class C: high in perishability and low in cost per serving
D) Class D: low in perishability and low in cost per serving
Correct Answer:
Verified
Correct Answer:
Verified
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