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Problem 1:
i. Distinguish between Commercial and Institutional Catering.
ii. How are cost factors treated in Commercial and Institutional Catering?
iii. What kind of Food & Beverage staffing structure would you recommend for these two different types of caterers?
Problem 2:
i. Describe the various stages in the production of wine.
ii. What are aperitifs? Give 4 examples to support your answer.
iii. What is an appetizer? Give 4 examples to support your answer.
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I need help with my lab, can some one help me
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