Questions and Answers
What is a unique characteristic of foodservice mentioned in the text?
Demand for food occurs at peak times, around breakfast, lunch, and dinner meals.
What are the types of foodservice systems mentioned in the text?
Conventional, Centralized (Commissary), Ready-Prepared, Assembly-Serve
What is a concern related to food safety mentioned in the text?
Hazard Analysis Critical Control Point (HACCP) program implementation
What type of labor is mentioned as needed for food production and service in the text?
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What is required for proper handling of perishable food mentioned in the text?
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