A system of staffing in professional kitchens so that each worker ...

[Pineappleeh]

A system of staffing in professional kitchens so that each worker is assigned a set of specific tasks is called a(n) _____________.
 
  Fill in the blank(s) with correct word

Question 2

A restaurant forecasts that it will need to serve 70 three-ounce portions of trimmed green beans tomorrow and the next day (the next order period). If the yield percent for green beans is 91 and there are currently 2.
 
  5  of untrimmed green beans in inventory (with all of today's needs already pulled), how many pounds of green beans must this restaurant order? Round up to the nearest pound as the only safety net.

[lindahyatt42]

Answer to Question 1

brigade

Answer to Question 2

12

[Pineappleeh]

Excellent

[kishoreddi]

Gracias!