Q229
Arrange in the right sequence the steps taken in planning a physical facility for food service unit. 1. Planning team 2. Menu analysis 3. Architectural features 4. Prospectus 5. Budget 6. Feasibility study
A.
1, 2, 4, 3, 6, 5
B.
1, 6, 3, 4, 5, 2
C.
4, 1, 6, 2, 3, 5
AnswerD.
6, 5, 4, 3, 2, 1
Answer: Option C
Solution
Answer: Option C
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