Question: In the lesson for the week, three service systems were named: cook-chill, cook-freeze, cook-hot-hold. For your discussion this week, define each system, identify advantages and disadvantages, and determine a type of restaurant would be best suited for each style. Additionally, determine and support which service system would be most appropriate for your project. Will the project be limited to one specific service system?
Instructions: Your initial post should be at least 250 words