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Knowledge of the food and beverage quality standards for the professional kitchen is critical for receiving and storage of products. Managers must have adequate space for storing dry, refrigerated, and frozen product until it is needed. Paying close attention to time, temperature, and quality of the food when it is received, and getting it properly stored immediately, helps to minimize food waste.
Topic: Food and Beverage Standards
Make sure to title each part of your response as Part A and B.
Part A: Receipt and Storage
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Part B: Bar Standards
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