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Author Question: The process of collecting the yeast in the neck of the bottle during the Champagne production ... (Read 69 times)

nelaaney

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The process of collecting the yeast in the neck of the bottle during the Champagne production process is known as
 
  a. disgorging
 b. remuage
 c. dosage
 
  d. riddling

Question 2

How can a restaurant manager use technology to control labor costs?
 
  What will be an ideal response?



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popopong

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Answer to Question 1

B

Answer to Question 2

The text mentions using technology to develop employee schedules. Information from point of sales systems can be used as input to productivity measures. Technology can also be used to manage much of the paper work required for employee personnel data and files.



nelaaney

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Both answers were spot on, thank you once again



popopong

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