A Primary Difference Between Ready Prepared and Conventional Foodservice Operation

A primary difference between ready prepared and conventional foodservice operation is:

A) in ready prepared foodservice operations production and service are physically close together;in conventional foodservice operations production and service typically are separated by a great distance.
B) in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory.
C) in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized.
D) in conventional foodservice food items are purchased in their raw form and a production process is required before service;in ready prepared the food items are purchased pre-prepared and only require reheating.

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