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Author Question: What should a chef consider in determining production amounts for a given day or meal period? (Read 72 times)

melly21297

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on: Mar 6, 2019
What should a chef consider in determining production amounts for a given day or meal period?
◦ Amount needed for projected sales minus what is on hand
◦ Amount of product being delivered from purveyors
◦ The number of hours available for production
◦ Number of service staff scheduled for a shift
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Marked as best answer by melly21297 on Mar 6, 2019

perkiness

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Reply #1 on: Mar 6, 2019
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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melly21297

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Reply 2 on: Mar 6, 2019
Thanks for the timely response, appreciate it

olderstudent

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Reply 3 on: Yesterday
Excellent

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