HRI 380 The Menu
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What is the most important internal control of the food service system?
Some menu trends
- Healthier items
- flavored breads
- organic, local grown
orally presented by dietetic technician to a patient
food items grouped together and sold for one price
a la carte
food items priced individually
same menu items are offered everyday
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
- primary target audience
- menu priorites
- capabilities of staff
What would you like to do?
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