RSI) Vendors should Select one: O a. be allowed to reuse an invoice number on different invoice forms O b. be allowed to switch a similar food item as long as it is in the same price range without pre-approval c. be allowed to substitute something similar to what was ordered, without pre-approval, as they have better knowledge of product freshness O d. be instructed to deliver within a specific time range. A is a large, perforated bowl used to drain such items as salad greens and vegetables Select one: a tamis O b. chinois O c. colander O d. spider MP) Which of the following menu types would generally be the easiest for forecasting, purchasing and labor scheduling? Select one: O a Casual O b. Cycle c. Daily d. Static