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1) what. Is the reasoning behind paying for labor to carve meat at the buffet? 2) what we should the server do when customers leaves
1) what. Is the reasoning behind paying for labor to carve meat at the buffet?
2) what we should the server do when customers leaves food on their plates?
3) what is the role of service in fulfilling the objectives of the menu?
4)Explain the relationship between planing the menu and the role of production ?
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