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Author Question: The banquet manager working in a hotel's Food and Beverage department and who is serving 250 people ... (Read 136 times)

theo

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on: Aug 10, 2018
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


Ahnyah

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Reply #1 on: Aug 10, 2018
Answer to Question 1

C

Answer to Question 2

A


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