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You are producing menu items for your workplace's daily afternoon high buffet. How can you minimise the amount of food waste and maximise the profitability
You are producing menu items for your workplace's daily afternoon high buffet. How can you minimise the amount of food waste and maximise the profitability of desserts produced for this daily service period? Select two responses
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Managing Operations Across The Supply Chain
Authors: Morgan Swink, Steven Melnyk, Janet L. Hartley, M. Bixby Cooper
4th Edition
1260547639, 978-1260547634
