The best type of organizational structure for a report that describes French and American cooking is compare and contrast. This structure allows you to highlight the similarities and differences between the two cuisines effectively.
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
time order/chronological or sequence
time order/chronological or sequence
cause and effect
cause and effect
compare and contrast
1 answer
1 answer