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HANSEN'S RESTAURANT CASE STUDY WE CHOSE THE MAKE OPTION: STEAK-READY PRIMAL CUTS WE NEED: 1. RECOMMENDATION ( WITH EVALUATION CRITERIA) AND EXPLANATION WHY CHOOSE THE

HANSEN'S RESTAURANT CASE STUDY

WE CHOSE THE MAKE OPTION: STEAK-READY PRIMAL CUTS

WE NEED:

1. RECOMMENDATION ( WITH EVALUATION CRITERIA) AND EXPLANATION WHY CHOOSE THE MAKE OPTION: STEAK-READY PRIMAL CUTS

2. IMPLEMENTATION (ACTION PLAN AND CONTINGENCY PLAN)

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