Register
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.
225k views
0 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 Jer
by
3.9k points

1 Answer

1 vote
The answer is Overproduction
User Deprecated
by
4.1k points
Ask a Question
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

4.3m questions

5.6m answers

Other Questions

Which of the following intelligences is most important to dancers? A interpersonal B verbal/linguistic C visual/spatial D bodily/kinesthetic
Which rock might have holes form gases? A. Igneous B. Sedimentary C. Metamorphic ( I couldn't find Science)
In the unit, we learned about value scales. If you were going to make your own value scale, how would you do it?
The Tonic Chord of a Major Scale in Solfege is*
Write a paragraph a short one
Link Copied!