Podcast
Questions and Answers
Food Safety concerns include Hazard Analysis Critical Control Point (HACCP) program implementation
Food Safety concerns include Hazard Analysis Critical Control Point (HACCP) program implementation
True
Foodservice directors have limited options for food production and service
Foodservice directors have limited options for food production and service
False
Food production and service are not labor intensive
Food production and service are not labor intensive
False
Menus in foodservice systems do not change on a daily basis
Menus in foodservice systems do not change on a daily basis
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Food demand does not vary depending on time of year and competitive events
Food demand does not vary depending on time of year and competitive events
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