Menu planning 0.0 / 5 ? HospitalityMenu planning Scottish HighersNone Created by: geekmaster2001Created on: 08-03-19 14:58 the four W's are? WHO is eating, WHEN it will be eaten, WHERE it will be eaten, WHAT type of food. 1 of 14 Points to consider are? Nutrition, time of year, dietary needs. 2 of 14 when planning a children's menu. Should be fun, healthy, exiting. 3 of 14 Specials menus are? A special board. 4 of 14 Lunch needs to be? Served quickly, light. 5 of 14 Evening meals need to. Have a variety of skills and a vegetarian alternate. 6 of 14 Choosing a menu? Protines, desserts and vegetables. 7 of 14 Table d'hote or set price menu Fixed or set price menu 8 of 14 A la catrte menu All dished indervidualy priced 9 of 14 Party or function menu Usually fixed price. offer a limited choice. 10 of 14 Ethnic or speciallity menu Can be fixed or A la carte 11 of 14 Fast food menu Is a speciallity menu 12 of 14 Rotating menu cycle Often used in primary schools 13 of 14 what are public sectors? Hospitals, Residential homes 14 of 14
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