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The Certified Dietary Manager should keep close track of food expenditures. This can best be done by: Ordering the least expensive product Comparing different vendor's
The Certified Dietary Manager should keep close track of food expenditures. This can best be done by: Ordering the least expensive product Comparing different vendor's prices each time they place an order Relying on the receiving clerk to monitor pricing of products ordered Reviewing the verifying invoice prices against purchase orders
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