HRI 380 The Menu

Card Set Information

Author:
souimet05
ID:
185050
Filename:
HRI 380 The Menu
Updated:
2012-11-23 20:32:29
Tags:
Teamroom Test menue
Folders:

Description:
Test 3 the menu
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user souimet05 on FreezingBlue Flashcards. What would you like to do?


  1. What is the most important internal control of the food service system? 
    The menu
  2. Some menu trends
    • Healthier items
    • self-contained
    • flavored breads
    • organic, local grown
  3. spoken menu
    orally presented by dietetic technician to a patient
  4. table d'hote
    food items grouped together and sold for one price
  5. a la carte
    food items priced individually
  6. static menu
    same menu items are offered everyday
  7. cycle menu
    different items each day on a rotation (weekly, bi-weekly)
  8. Single use menu
    used where the customers do not change
  9. Issues in menu construction
    • location of foodservice
    • name¬†
    • primary target audience
    • menu priorites
    • capabilities of staff

What would you like to do?

Home > Flashcards > Print Preview