Business, 18.12.2019 12:31 reneebrown017

When planning a menu, the caterer should strive for

a. five or more contrasting colors.
b. a buffet with strictly higher-priced foods.
c. a row of food at generally the same height.
d. a variety of foods with differing tastes and textures.

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When planning a menu, the caterer should strive for

a. five or more contrasting colors....

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