Question 1
Explain how overproduction and underproduction can affect cost.
What are two ways to control quantity demand?
Why is the setup of a recipe so important to the food service industry?
Why is the ingredient room so important to the food service industry and what goes on in the ingredient room?
What are the sources of energy the food service uses?
Why is it important to use energy conservation in the food service industry?
Describe how to create a well-executed energy management plan?
ENERGY STAR has a voluntary partnership among US organizations, i.e., with the US Environmental Protection Agency (EPA) and the US Department of Energy.
What does their partnership entail?
Question 2
One of the best ways to develop fluency with any research method is to read many peer reviewed journal articles. See attached five peer reviewed qualitative studies and summarize the topic, problem, purpose, design, and findings of each.
Support your paper with a minimum of 5 resources. In addition to these specified resources, other appropriate scholarly resources, including older articles, may be included.
Length: 5-7 pages not including title and reference pages
References: Minimum of 5 scholarly resources.
Your paper should demonstrate thoughtful consideration of the ideas and concepts that are presented in the course and provide new thoughts and insights relating directly to this topic. Your paper should reflect scholarly writing and current APA standards.
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