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Author Question: A restaurant manager who includes food items on the menu that are high fiber, or low in fat and ... (Read 125 times)

Jramos095

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on: Aug 2, 2018
A restaurant manager who includes food items on the menu that are high fiber, or low in fat and sodium, is reacting to psychographic variables.
 
  Indicate whether the statement is true or false

Question 2

Perpetual inventory differs from physical inventory in that:
 
  A) a record of the quantity in stock is always available with physical inventory.
 
  B) food cost per day cannot be calculated with perpetual inventory.
 
  C) purchases and inventory issues are recorded with physical inventory.
 
  D) no visual inspection of the inventory is done to calculate perpetual inventory.
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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Jadwiga9

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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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Jramos095

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Reply 2 on: Aug 2, 2018
Wow, this really help

hollysheppard095

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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