Answer to Question 1
Conventional: quality control is of primary importance; standard of quality is achieved through selection of recipes, menus, and ingredients and close monitoring of production
Commissary: only one unit to supervise rather than many; food safety and distribution are of concern in mass production; many areas of possible contamination; transport of food must be carefully monitored
Ready prepared: one unit to supervise, no delivery off premise required, close control possible over production, bacteriological hazards possible, must carefully control time/temperature relationships
Assembly serve: little control possible over food quality except in the selection of prepared items
Answer to Question 2
Effectiveness may be measured by how well the organization achieves its objectives over time. Efficiency is a measure of achievement of short-term objectives.
Root Systems of Eudicots and Monocots
body systems
EGT 1 and EGT 2 are used by the PCM to help control after treatment.
Trends in Air Quality
Quality of U.S. and Japanese-made Automobiles