Analyze product failure to determine cause and needed modifications to ensure a successful product.
Standard detail
22.5.10
Depth 2Parent ID: 861CCF01340649709FF5364882F1DDCEStandard set: Baking and Pastry II - Kansas Hospitality and Tourism Cluster - Course #: 34059
Original statement
Quick facts
- Statement code
- 22.5.10
- List ID
- 10
- Standard ID
- 8087277F45AC45089B116FACE69D705B
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 861CCF01340649709FF5364882F1DDCE3F5F832F298944CF8932E488FDE076E1
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US