Menu Planning menu planning 2.5 / 5 based on 2 ratings ? Design & Technology: Food TechnologyNutritionGCSEAll boards Created by: noor hashmiCreated on: 03-04-12 17:48 consider the 'four W s' Who is going to eat the food (Age, Gender, Any dietary needs)? When is it going to be eaten (Time of year, Time of day)? Where is it going to be searved/eaten (Venu, Space)? What type of food is going to be eaten (Buffet, Sitdown meal, Breakfast, Lunch, dinner, Special occation)? 1 of 2 other points to consider Time of year Weather Type of customers Price Portion Ability to cook Ability of the searving staff Presentation Equipment available (For food preparation, Cooking and searving) Balance (Colour, Flavour, Texture, Shape, Variety of ingredients) 2 of 2
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