The first question deals with operating ratios in food and beverage and the second addresses the impact auguste escoffier had on the commercial kitchen by creating the brigade system.

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Review Questions #1 & 2 — P. 104 — these questions come from Chapter 4. The first question deals with operating ratios in food and beverage and the second addresses the impact Auguste Escoffier had on the commercial kitchen by creating the brigade system. I will tag link to screenshot

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