1) what is the reasoning behind paying for labor to carve meat at a buffet?

2) What should the server do when custumers leave food on their plates?

3) What is meant. by the phrase location, location, location? Is it. Always a primary concern? Explain

4) Two factors essential to value. Are quality and?

5)The minimum amount that must be kept in stock is ?

6) Each item is counted visually and recorded on a form. Or swiped into a PDA in what?

7) Astatement by Federal Goverment that defines exactly what an item is by its characteristic is called?