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Suppose a food retailer is trying to reduce food waste. How can it be identified? What drives destruction, and what steps will help minimize waste?
Suppose a food retailer is trying to reduce food waste. How can it be identified? What drives destruction, and what steps will help minimize waste?
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OM operations management
Authors: David Alan Collier, James R. Evans
5th edition
1285451376, 978-1285451374
