From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
Which of the following lists the four categories of commercial foodservice?
Noncommercial foodservice can be organized into which of the following categories?
The purpose of customer feedback is to ____.
Consists of food and beverage businesses that compete for customers.
Business of making and serving prepared food and drink.
Provision of food and service for a special event.
Provides customers with convenience, speed, and basic service at low prices.
Specializes in preparing food for customers to take with them to eat at home or elsewhere.