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Author Question: Lettuce served at a restaurant that was grown on premise by the chef is termed hyper-local. ... (Read 35 times)

leo leo

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on: Aug 2, 2018
Lettuce served at a restaurant that was grown on premise by the chef is termed hyper-local.
 
  Indicate whether the statement is true or false

Question 2

Alcoholic beverages should be issued from storage in a quantity required to achieve what goal?
 
  a. Hold overflow from central storage
  b. Meet sales estimated for all shifts
  c. Maintain behind-bar par levels
  d. Fill behind-bar storage areas
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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Missbam101

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Reply #1 on: Aug 2, 2018
Answer to Question 1

TRUE

Answer to Question 2

C


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