Explain the importance of the menu to a foodservice operation.
Standard detail
FP2.7.c
Competency
Depth 3Parent ID: 0B4DAC6B4E9E4654A0E77BDD3EDFA241Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP2.7.c
- Standard ID
- 1C8420F84807432D9314640222FA9373
- ASN identifier
- S21241862
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 0B4DAC6B4E9E4654A0E77BDD3EDFA241E05B9B2C91AD4403B0A2491EE3D471CE8DC867893FEB47A9A5570957C56BAE3B
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US