Question

QUESTION The menu of a foodservice operation influences so much of the business that it is often referred to as: A. the leader . B. the focus . C. the key . D. the driver . E. the core Which of the following menu types provides the most flexibility, particularly related to seasonal and locally available food, to a foodservice operation? A. Daily E. Static B. Theme D. Casual . C. Cycle Which of the following menu types would generally be the easiest for forecasting, purchasing and labor scheduling? A. Daily . B. Casual . C. Static . D. Cycle . E. Theme

Answer 1

Answer:

Explanation:

Daily

Is the answer

Answer 2

Answer:

1. The Driver

2. Daily

3. Static

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