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Dietary Manager Exam Prep

Category - Foodservice

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Which factors need to be considered for menu development?

Food costs, clientele, profit potential
Kitchen size, equipment, labor intensity
Vendor availability, quality control, competition
All of the above

Explanation

Answer: D - The factors needed for effective menu development include (but are not limited to) food costs, clientele, profit potential, kitchen size, equipment, labor intensity, vendor availability, quality control, and competition. All of these factors affect the scope, cost, appeal, and potential limitations of the menu.

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Dietary Manager Exam Prep

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Dietary Manager Exam Prep

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