The banquet manager working in a hotel's Food and Beverage department and who is serving 250 people attending a wedding at the hotel would likely use which of the following ordering systems when purchasing the Prime Rib to be served at the reception
dinner?
A) Economic Order Quantity (EOQ) method B) Minimum-maximum order system
C) Exact requirement system D) Par inventory method
Question 2
Layering is a technique that is commonly used with which salad type?
A) Green B) Compound C) Composed D) None of the above
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