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Question 1) a) How you would check the availability and quantity of stocks before placing an order? List any eight (8) considerations b) Outline five

Question 1)

a) How you would check the availability and quantity of stocks before placing an order? List any eight (8) considerations

b) Outline five (5) ways in which a standard recipe may have to be altered to meet quality and organizational requirements, as well as three (3) food production personnel you could instruct, to make such change.

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