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A Question 34 (1 point) When a restaurant or foodservice operation has made too much food it is called par stock. b stock-outs. overproduction. leaders.
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35 votes
A

Question 34 (1 point)
When a restaurant or foodservice operation has made too much food it is called
par stock.
b stock-outs.
overproduction.
leaders.

User Marcelo Assis
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1 Answer

18 votes
18 votes
The answer is Overproduction
User Delete
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