
A. determine bottle size and drink size
B. calculate drinks per bottle
C. multiply drinks per bottle by drink price
D. all the listed
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A. just to keep the purchasing staff busy
B. to ensure ingredients are purchased at optimum price
C. to ensure quality of ingredients purchased are appropriate for intended use
D. to maintain appropriate supply of ingredients for producing beverage products
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A. dining menu
B. kitchen menu
C. wine menu
D. room menu
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A. serve sweet wines first, followed by dry wines and finish with red wines
B. cocktail shaker and blender
C. tequila and scotch
D. amaretto and countreu
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A. receptionists
B. only cash and carry
C. chefs
D. wine shipper and beverage manufacturers
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A. organizing goods and services in the store
B. issuing of goods from the store
C. acquiring goods and services to accomplish the goals of the organization
D. completing requisition forms for goods and services
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A. pilsner
B. tulip
C. seidel
D. all of the listed
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A. tent cards
B. hawking
C. d
D. visual selling
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