Contract Catering
- Created by: Rococo
- Created on: 02-06-14 21:22
View mindmap
- How a catering company deals with ingredients being unavailable for an event.
- ask supplier what alternatives are available.
- contact client to explain problem
- ask client to make a decision about the alternatives
- suggest alternatives to client e.g. baby carrots could be changed to baton carrots. roasted cherry vine tomatoes could be used - a good colour.
- Mange tout could be changed to sugar snap peas or dwarf green beans.
- try a different supplier
- apologise to the client, offer a reduction
- offer a frozen alternative
- How to modify the menu for a Lactose Intolerant guest.
- starter causes no problem
- main course - chicken would have to be plain (sauce probably made with milk). Another sauce e.g. tomato or gravy could be offered.
- new potatoes and other vegetables would need to be served without adding butter
- dessert - ice cream should not be served; cream should not be used to fill profiteroles. Chocolate sauce could not be served.
- cheese could not be eaten unless it is lactose free cheese.
- Soya milk could be used for coffee.
- Lactose intolerance is a reaction to lactose (milk, sugar) found in milk, cheese, butter, yoghurt and processed foods containing milk products.
Comments
No comments have yet been made