Part 2. Please fill in the blanks (20 points). F&B control systems are designed to improve a)___Q1___. This is because poorly managed F&B control systems can mess with b)___Q2____, c)__Q3___, d)___Q4___. 1) food safety 6) perishable inventory 2) marketing 7) operational efficiency 3) inventory management 8) contract renewal 4) relatively fixed capacity 9) production preparation 5) nutritional requirement 10) time-varied demand Q1. Please choose a number from the above - a)________________ Q2. Please choose a number from the above - b)________________ Q3. Please choose a number from the above - c)________________ Q4. Please choose a number from the above - d)________________