When purchasing supplies to produce food and beverages, which of the following is an important purchasing criterion? restocking time restaurant décor durability of kitchen equipment size of item containers

avoiding recreational drugs instead of using them

1. entire bag, then the entire bag of calories

2. the percent of fat would be the percent of fat from the serving size, added up to the entire bag of calories

3/4. the saturated fat would be on the bag label, but im pretty sure if you take the serving size and do the math to figure it out you could find out in total the fiber, saturated fat,etc..

5. no probably not