Fabricate a whole chicken and explain the concept of cost and wholesale/retail pricing on whole versus parts.
Standard detail
HOSP-CAI-5.6
Element
Depth 2Parent ID: AA82405C5C864C908C26E05366B423E3Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-5.6
- Standard ID
- 3DF17F0FB8EE4AA786B38A3C1C4E7B40
- ASN identifier
- S21411965
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- AA82405C5C864C908C26E05366B423E30170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)