A Primary Difference Between Ready Prepared and Conventional Foodservice Operation

question 3

Multiple Choice

A primary difference between ready prepared and conventional foodservice operation is:

• A)in ready prepared foodservice operations production and service are physically close together;in conventional foodservice operations production and service typically are separated by a great distance.
• B)in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory.
• C)in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized.
• D)in conventional foodservice food items are purchased in their raw form and a production process is required before service;in ready prepared the food items are purchased pre-prepared and only require reheating.

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Definitions:

Mannose-6-phosphorylated

A term related to biochemistry, referring to a mannose sugar molecule that has been phosphorylated at the 6th position.

Parallel Bioreactors

Equipment used concurrently in the cultivation of microorganisms, cells, or biochemical reactions under controlled conditions.

New Information

Knowledge or data that has been recently discovered or revealed, which was previously unknown.

Hypothesis

A proposed explanation or assumption made on the basis of limited evidence as a starting point for further investigation.