Which of the Following Is Not a Basic Method Used

question 21

Multiple Choice

Which of the following is not a basic method used in the food service industry to control portion size?

• A) count
• B) volume
• C) weight
• D) color

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Definitions:

Points-Of-Difference

Unique attributes or benefits of a product, service, or brand that set it apart from its competitors in the eyes of the target market.

CVP

Stands for Cost-Volume-Profit analysis, a tool used by businesses to determine how changes in costs and volume affect a company's operating income and net income.

All-Benefits

A type of value proposition that involves identifying and promoting all the benefits of a product or service to customer segments, with little regard for the competition or any real insight into what the customer really wants or needs.

Suppliers

Entities that provide goods or services to other entities, typically within a supply chain or business context.