Questions
1. Was broccoli a good choice as a substitution for cauliflower on this menu? Why or why not?
2. How might the handling of this specific food item shortage be improved?
3. What are the pros and cons of ordering frozen vegetables as a backup in case fresh items are not available? shortages?
4. hat should Jacquey say to the wholesalers, if anything, regarding really is
5. What should Jacquey do to determine whether the shortage rate unacceptable and, if it is, how could she reduce the shortage rate?