How does portion control affect customers in a food service operation?

If a chef ignored portion control guidelines, how would this affect a food service facility?

What are two ways to prevent waste while foods are being stored in a food service operation?

What is the difference between a network operating system and a client operating system?

What is yield percentage with regard to a food service operation?

Why is it important to always follow FIFO?

Would dark walls look better with white trim or a dark wood stain trim?

 business  food