There are three basic advantages to a food service operation when ...

[Lobcity]

There are three basic advantages to a food service operation when serving a buffet. They are:
 
  a. lower labor costs, lower food costs and creativity
  b. lower labor costs, higher food costs and creativity
  c. higher labor costs, higher sales and creativity
  d. higher labor costs, higher food costs and creativity

Question 2

It is an acceptable practice to scatter buffet tables throughout a room when you are serving:
 
  a. a formal buffet
  b. an hors d'oeuvre buffet
  c. a buffet for over 1000 people
  d. all of the above

[jamesnevil303]

Answer to Question 1

A

Answer to Question 2

B

[Lobcity]

TYSM

[sarah_brady415]

Thanks for the timely response, appreciate it