What clients prefer scheduling of cook staff

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Reference no: EM133840892

Questions

1. The main purpose of forecasting is to determine: If safety standards are followed How much food to produce What clients prefer Scheduling of cook staff.

2. A strong loyalty among customers will likely result in: O Reduced number of satisfaction surveys O Clients not going to a different foodservice establishment Increasing revenues O Minimal menu changes..

Reference no: EM133840892

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