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Author Question: Maintaining stock sufficient for an operation to have enough on hand to get the kitchen through ... (Read 56 times)

Themember4

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on: Aug 20, 2020

Question 1

Companies that provide products for use in restaurant and foodservice operations are known as
◦ vendors.
◦ sellers.
◦ merchants.
◦ retailers.

Question 2

Maintaining stock sufficient for an operation to have enough on hand to get the kitchen through until the next order delivered is known as
◦ parity.
◦ the par level.
◦ the minimum inventory.
◦ level of equality.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by Themember4 on Aug 20, 2020

ririgirl15

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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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Themember4

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Reply 2 on: Aug 20, 2020
Gracias!

dyrone

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

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