Catering revision

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Name 3 things that should be considered when planning a menu.
Whether it has a variety of flavours, textures and colours. How much it costs. Whether it contains a vegetarian and other dietary needs options.
1 of 7
How could a spaghetti bolognase be adapted to suit a vegetarian?
You could use quorn mince instead of the actual mince.
2 of 7
Would serving a lamb stew in summer be appropriate?
No it wouldn't because it is too hot and not summer food. It should be served in winter.
3 of 7
Give an example of a summer dish.
A chicken salad served with homemade chips.
4 of 7
Why is it important to cost dishes right?
If they're not then customers won't want to pay an excessive amount and if priced too low then the business won't make any money.
5 of 7
What do people expect from a high-end restaurant opposed to a road side cafe.
They expect on a better service, better quality of food, more variety however they will expect it to cost more.
6 of 7
Why is it important to cater for people with dietary requirements?
So you expand and maximise the target audience as much as possible so you receive more customers and therefore more sales.
7 of 7

Other cards in this set

Card 2

Front

How could a spaghetti bolognase be adapted to suit a vegetarian?

Back

You could use quorn mince instead of the actual mince.

Card 3

Front

Would serving a lamb stew in summer be appropriate?

Back

Preview of the front of card 3

Card 4

Front

Give an example of a summer dish.

Back

Preview of the front of card 4

Card 5

Front

Why is it important to cost dishes right?

Back

Preview of the front of card 5
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