Proprietary labeled wines a. are often of exceptional quality ...

[kshipps]

Proprietary labeled wines
 
  a. are often of exceptional quality
 b. are often of poor quality
 c. are often high quality respectable versions of an Old World wine
 
  d. both answers a and c

Question 2

Assume that you are the food service manager at a large college. Would you offer all possible versions of beverage milks (e.g.
 
  , nonfat, 1, 2, and whole) to your residence hall students? As a manager, what factors should you consider as you seek to balance your guests' preferences with your operation's storage and other production limitations?

[kjohnson]

Answer to Question 1

D

Answer to Question 2

The purpose of this question is to focus student attention on the very real challenge of balancing expanded menu offerings with the need to control the number of menu items and ingredients a food service operation holds in inventory. While expanding the number of menu items offered will, in most cases, satisfy more guests doing so will also likely increase the cost of operating. In many cases the result of that will be increased menu prices (which most guests would not like).

The careful balancing act managers must undertake when deciding how many related menu items to offer in a food service operation is one of a manager's most important tasks.

[kshipps]

Both answers were spot on, thank you once again

[kjohnson]

Great! Please up vote