Instruction: You are to use your recommended Catering and craft practice textbook by IGBOANUSI
JOSPHINE NGOZI
Topic: Costing and control in catering Catering
Pages, 352- 358
Answers must be written inside your CCP note book and submit for marking
Evaluation 1-5 – page 359
Critical thinking question
You own a cafeteria, as a culinary student. – Discuss the steps you would adopt to prevent wastage in the kitchen.