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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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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
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The answer is Overproduction
User Deprecated
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