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Author Question: Cook-chill foodservice operations in the U.S. could be described as: A) about the same prevalence ... (Read 57 times)

yoooooman

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on: Aug 2, 2018
Cook-chill foodservice operations in the U.S. could be described as:
 
  A) about the same prevalence as conventional foodservices.
 
  B) the more prevalent type of foodservice.
 
  C) more prevalent than conventional foodservices but less prevalent than commissary foodservices.
 
  D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.

Question 2

Assets and liabilities are a part of which financial statement?
 
  A) balance sheet
 
  B) opening budget
 
  C) P&L statement
 
  D) income statement
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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tofugiraffe

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Reply #1 on: Aug 2, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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yoooooman

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Reply #2 on: Aug 2, 2018
Thanks


tofugiraffe

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Reply #3 on: Aug 2, 2018
Welcome :)


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