Examine the relationship between menu type and resource allocation (e.g., facility and equipment, staff and ingredients).
Standard detail
11.C1.7
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.7
- List ID
- g
- Standard ID
- A6866A39909540D4864BEEA49807DA80
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US