1.10- Menu planning 5.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: Emily EllcomeCreated on: 19-03-13 09:37 The four W's are... WHO is eating there, WHEN will it be eaten, WHERE will it be served, WHAT type of food will be eaten/ 1 of 13 Points to consider are... Nutrition, time of year, weather,type of customer, time avalable, price, Portion control, Equiptment, Balance, Presentation. 2 of 13 When planning a childrens menu... Should be fun and include healthy alternates to childrens favourites 3 of 13 Specials menus are.... A special board 4 of 13 Lunch needs to be... Served quickly 5 of 13 Evening meals need to... Have a variety of skills and a vegetarian alternate. 6 of 13 Choosing a menu Protines, desserts and vegetables. 7 of 13 Table d'hote or set price menu Fixed or set price menu 8 of 13 A la catrte menu All dished indervidualy priced 9 of 13 Party or function menu Usually fixed price. offer a limited choice. 10 of 13 Ethnic or speciallity menu Can be fixed or A la carte 11 of 13 Fast food menu Is a speciallity menu 12 of 13 Rotating menu cycle Often used in primary schools 13 of 13
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