HRI 380 The Menu

What is the most important internal control of the food service system?

The menu
Some menu trends
- Healthier items
- self-contained
- flavored breads
- organic, local grown
spoken menu

orally presented by dietetic technician to a patient
table d'hote

food items grouped together and sold for one price
a la carte

food items priced individually
static menu

same menu items are offered everyday
cycle menu

different items each day on a rotation (weekly, bi-weekly)
Single use menu

used where the customers do not change
Issues in menu construction
- location of foodservice
- name
- primary target audience
- menu priorites
- capabilities of staff

Author

souimet05

185050

Card Set

HRI 380 The Menu

Description

Test 3 the menu

Updated

2012-11-24T01:32:29Z

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