3. How would a job in a commercial foodservice be different from working in an onsite foodservice,...
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3. How would a job in a commercial foodservice be different from working in an onsite foodservice, such as working for a hospital or school? Consider hours, benefits, responsibilities, menu, customers, and so on.
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Related Book For 
Foodservice Operations And Management Concepts And Applications
ISBN: 978-1284164879
1st Edition
Authors: Karen Eich Drummond ,Mary Cooley ,Thomas J. Cooley
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