which type of organizational structure is best for a report that describes French and American cooking?
a cause and effect
b problem and solution
c compare and contrast
d time order/chronological or sequence
1 answer
The best organizational structure for a report that describes French and American cooking would be c) compare and contrast. This structure allows for a side-by-side examination of the similarities and differences between French and American cooking, highlighting key points of comparison in each cuisine.
1 answer