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Author Question: Which of the following critical control points are more important in ready prepared foodservices ... (Read 50 times)

michelleunicorn

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on: Aug 2, 2018
Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?
 
  A) cooling and reheating
 
  B) receiving and storage
 
  C) preparation and production
 
  D) distribution and service

Question 2

Calculation of the current ratio would involve which two pieces of data?
 
  A) total revenue and total expenses
 
  B) current assets and current liabilities
 
  C) total assets and total liabilities
 
  D) net profit and total sales
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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succesfull

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

A

Answer to Question 2

B


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