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Searching for new suppliers and comparing prices

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Reference no: EM132966650

1. In your role as Chef de Partie, you are responsible for ordering from the role menu below and searching for new suppliers and comparing prices.

MENU: Date: the function date is 1 week after receiving this project Plate: Butternut Pumpkin and Feta Pie (v) Nicoise Salad with Grilled Tuna (gf) Main: Grilled Chicken Breast, Ratatouille and Pilaf Rice (Gf) Stroganoff of Meat with fresh pasta Lentil tagine (v) Dessert: Poached pear in red wine (v, gf) Peach crumble in the oven (v)

2. Which forecasting methods are used as the basis for calculating the quantities needed? How is the choice of forecasting method established?

Reference no: EM132966650

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Searching for new suppliers and comparing prices : 1. In your role as Chef de Partie, you are responsible for ordering from the role menu below and searching for new suppliers and comparing prices.
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