Research and explain the effect seasonality of fresh fruit and vegetables has on availability and pricing and the impact on menu planning and purchasing decisions. Including the pros and cons related to product sustainability, food miles, and "carbon footprints."
Standard detail
HOSP-CAI-11.6
Element
Depth 2Parent ID: 1FC13B3FA3AA48179C76DCAB43464666Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-11.6
- Standard ID
- 851DFE6FEE5F47DFB5D6A22EEFE9B05F
- ASN identifier
- S21412008
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 1FC13B3FA3AA48179C76DCAB434646660170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)