KNH 303 Lecture Notes - Lecture 1: Sorbet, Baked Potato
30 Jan 2018
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When developing a menu, you must: be creative and flexible, have quality products, use local food and food products. *need to consider the time between the point of food prep and the point of food service; includes receiving the product, putting it in the store room or fridge, to the prep table, to the take out window. Selective menu options: includes two or more food choices for each category, allows for maximum choice for the customer, increases your inventory and customer satisfaction (because they have more choice) Semi-selective manu options: includes one or more food choices in at least one menu category (everyone gets the same fruit and vegetable, but you have the choice of your entr e) Non-selective menu: offers no choice of food items, decreased inventory, probably reduced customer satisfaction. Set menu that is used each day. Used once, not repeated, planned for a specific event such as a wedding.
