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Test Bank For Foodservice Organizations A Managerial and Systems Approach, 10th Edition by Mary Gregoire Emily PattenChapter 1-16
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Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire Emily Patten Chapter 1 - 16 Chapter 1 Systems Approach to a Foodservice Organization
D) synergy Answer: C
B) 40% of total costs were for food. C) 40% of the cost of the food was wasted. D) 40% of food costs were used for employee meals. Answer: A
C) an apple pie that is ready to serve. D) fresh apples, sugar, flour, and shortening to make apple pie. Answer: D
Answer: TRUE
Answers: 1) C 2) D 3) A 4) B