Ready-prepared Food System Advantage: 1. Disadvantage: 1.
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Ready-prepared Food System Advantage: 1. Disadvantage: 1.
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ADVANTAGES
ADVANTAGES • Flexibility in scheduling food preparation: if food is prepared and stored frozen or chilled for
ADVANTAGES • Flexibility in scheduling food preparation: if food is prepared and stored frozen or chilled for later use, there is a great deal of flexibility in the scheduling of food production.
ADVANTAGES • Flexibility in scheduling food preparation: if food is prepared and stored frozen or chilled for later use, there is a great deal of flexibility in the scheduling of food production. • Lower labor costs: large quantities of food can be prepared at one time and stored for later
ADVANTAGES • Flexibility in scheduling food preparation: if food is prepared and stored frozen or chilled for later use, there is a great deal of flexibility in the scheduling of food production. • Lower labor costs: large quantities of food can be prepared at one time and stored for later reheating. For example, spaghetti sauce could be prepared in large enough quantities to last a
ADVANTAGES • Flexibility in scheduling food preparation: if food is prepared and stored frozen or chilled for later use, there is a great deal of flexibility in the scheduling of food production. • Lower labor costs: large quantities of food can be prepared at one time and stored for later reheating. For example, spaghetti sauce could be prepared in large enough quantities to last a month rather than preparing it three times during that same time period.
DISADVANTAGES
DISADVANTAGES • Menu variety may be limited as some food items might not be suitable for the chilling or freezing
DISADVANTAGES • Menu variety may be limited as some food items might not be suitable for the chilling or freezing process.
DISADVANTAGES • Menu variety may be limited as some food items might not be suitable for the chilling or freezing process. • High initial capital investment for equipment
DISADVANTAGES • Menu variety may be limited as some food items might not be suitable for the chilling or freezing process. • High initial capital investment for equipment • Perceived loss of quality
DISADVANTAGES • Menu variety may be limited as some food items might not be suitable for the chilling or freezing process. • High initial capital investment for equipment • Perceived loss of quality • Food safety problems can affect many customers.
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