The best type of organizational structure for a report that describes French and American cooking is compare and contrast. This structure allows for a direct comparison of the similarities and differences between the two cuisines.
Question
Which type of organizational structure is best for a report that describes French and American cooking?(1 point)
Responses
problem and solution
problem and solution
cause and effect
cause and effect
compare and contrast
compare and contrast
time order/chronological or sequence
time order/chronological or sequence
1 answer