
A. expenditure for food
B. expenditure for advertisement
C. expenditure for improvement in facilities
D. expenditure for decoration
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A. Invoice or Purchase Order Number
B. Unit in which merchandize came
C. Terms and conditions of use
D. Supplier's Name
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A. Platform Scale
B. Automatic Indicating Scale
C. Beam Type of Scale
D. Recording Scale
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A. choice of goods to buy
B. Taking Inventory
C. Ordering Staples
D. Storing Food
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A. stealing
B. lost profit
C. drudgery
D. waste
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A. Sliced Bacon
B. Smoked Ham
C. Ground Beef
D. Veal
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A. knowledge of the market must be acquired
B. knowledge of the needs of the establishment must be acquired
C. specifications should be used
D. knowledge of the meat itself must be acquired
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A. Marbling
B. Maturity
C. All of the above
D. None of the above
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A. Fillet
B. Brisket
C. Tick flank
D. Rump steak
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A. information
B. experience
C. animal production knowledge
D. judgement
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