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How do kitchen of large food service operations differ from small food services organization?
Wiki User
∙ 11y ago
Mainly in scale and size. Larger food operations can afford to invest in large-scale equipment and staff, but also more specialized staff and equipment. The downside to such a large operation is that it requires a substantial investment, is more prone to checkups by health officials, and will require more strict management over a "family shop" sized organization.
Wiki User
∙ 11y ago
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