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ACUM cion 31 Good manager focusses on the efficient and effective menu planning that: answered d out of 1.00 Select one: O a question Increase the fuel but reduce the labor. O. Decrease the leftover Oc Increase the order cost and customer cost. tion 32 Crevices in the equipment may harbor dust, dirt and microbes, endangering the safety of the environment and the food produced finally to the customer K.P.I.T. -t answered ed out of 100 Select one: question True False