After Completing the First Draft of Winter Menus, the Dietitian

After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on equipment utilization. The best approach to begin this evaluation would be to:

A) submit menus to an equipment vendor
B) review the equipment manual
C) have a meeting with the cooks, (production staff) , to review the menu
D) develop a standardized recipe for each new menu item

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