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29 January, 20:57

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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Answers (2)
  1. 29 January, 21:34
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    D) a variety of foods with differing tastes and textures.
  2. 29 January, 21:52
    0
    Your answer is D. This is because every other answer does not matter and does not correlate to the food aspect and its importance.
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