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Card 6

Front

HOW CAN YOU MAKE MEALS MORE HEALTHY?

Back

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Card 7

Front

SAFE SERVING OF FOODS, WHAT MUST YOU DO?

Back

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Card 8

Front

WHAT CONSIDERATIONS WOULD YOU DO WHEN WRITING A MENU?

Back

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Card 9

Front

WHAT COSTS NEED TO BE CONSIDERED WITH FOOD ITEMS?

Back

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Card 10

Front

WHAT CAN MAKE A GOOD TEAM LEADER?

Back

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Card 11

Front

WHY PACKAGE FOODS?

Back

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Card 12

Front

HOW CAN YOU RECYCLE ITEMS FROM A CATERING ESTABLISHMENT?

Back

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Card 13

Front

WHAT ARE THE THREE R’s?

Back

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Card 14

Front

HOW SHOULD STAFF PRESENT THEMSELVES TO THE PUBLIC? (restaurant, front of house, receptionist etc)

Back

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Card 15

Front

WHAT TYPES OF FOOD SERVICE ARE THERE?

Back

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