Discussion

Date: 2015-10-07; view: 510.

1. What features of a restaurant must be decided upon before the restaurant opens? What further decisions have to be made?

2. Why is the cost of food an important consideration in menu planning?

3. What are some restaurant costs in addition to food?

4. What are some factors involved in merchandising a restaurant? How does menu planning enter into merchandising?

5. Give some examples of menus that might please different kinds of customers.

6. What is word-of-mouth? Why is it important for restaurants?

7. What are some factors that affect menu planning?

8. How does the availability of food affect menu planning? How is this often overcome?

9. How do the limitations of the kitchen and its staff enter into menu planning?

10. Why is variety important in menu planning? Name some ways to provide it.

11. How does food appeal affect menu planning?

12. Why do institutional foodservices often have a dietitian on their staffs? Is this a consideration for menu planning in other establishments?

13. What do proteins do? What foods are rich in proteins?

14. What do carbohydrates do? What foods have a high carbo­hydrate content?

15. What kinds of foods are high in fats? What do these foods provide?

16. Why are minerals and vitamins necessary? What kinds of foods contain minerals and vitamins?

17. What fluid is a nutritional necessity? Is it found only in liquid form?

18. Why should a menu planner be aware of calories?

19. Describe several different types of menus.

20. Describe the difference between a la carte and table d'hote menus.