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Author Question: Opening inventory is always equal to (Read 30 times)

waynest

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on: Aug 20, 2020

Question 1

One reason restaurants use standardized recipes is that they make it possible for
◦ inventory levels to remain high.
◦ encouraging creative plate presentation.
◦ menu item cost to be calculated simply.
◦ the restaurant staff to forego training.

Question 2

Opening inventory is always equal to
◦ the total of the chef's requisitions.
◦ closing inventory of the same period.
◦ purchases for the period.
◦ closing inventory of the previous period.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by waynest on Aug 20, 2020

Zack0mack0101@yahoo.com

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Reply #1 on: Aug 20, 2020
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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waynest

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Reply 2 on: Aug 20, 2020
YES! Correct, THANKS for helping me on my review

Alyson.hiatt@yahoo.com

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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