The purpose of portioning in a catering establishment is ...
The purpose of portioning in a catering establishment is to
Limit the quality of food cooked
Manage the serving equipment used
Control the quantity of food served
Increase the number of customers served
Correct answer is C
No explanation has been provided for this answer.
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Which of the following is one of the responsibilities of the head waiter? ...
I. Egg sauce with boiled plantain II. Fish stew with rice and beans III. Cheese stew with sp...