Describe buyer considerations when conducting a make-or-buy analysis.
Standard detail
FP2.5.i
Competency
Depth 3Parent ID: 83B26AD5ADD74C80AC41982F6C93C575Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP2.5.i
- Standard ID
- 6F1FCB1E53C4459FAB6DFC8706A120E6
- ASN identifier
- S21241828
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 83B26AD5ADD74C80AC41982F6C93C575E05B9B2C91AD4403B0A2491EE3D471CE8DC867893FEB47A9A5570957C56BAE3B
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US