A
Question 34 (1 point)
When a restaurant or foodservice operation has made too much food it...
Arts, 18.03.2021 03:00, PinkDivaGirl02
A
Question 34 (1 point)
When a restaurant or foodservice operation has made too much food it is called
par stock.
b stock-outs.
overproduction.
leaders.
Answers: 2
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