jagomart
digital resources
picture1_Planning Spreadsheet 32134 | Filech 5 Food Production


 228x       Filetype PPTX       File size 0.66 MB       Source: www.goodfellowpublishers.com


File: Planning Spreadsheet 32134 | Filech 5 Food Production
2019 cousins et al food and beverage management 5th edition goodfellow publishers chapter 5 covers types of menus menu planning food production systems volume in food production purchasing operational control ...

icon picture PPTX Filetype Power Point PPTX | Posted on 09 Aug 2022 | 3 years ago
Partial capture of text on file.
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Chapter 5 covers:
       Types of menus
       Menu planning
       Food production systems
       Volume in food production
       Purchasing
       Operational control
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Purpose of the menu 
       Selling aid – method of communication
       Adequate information, easily found and 
        followed, will make the customer feel 
        more at home and will assist in selling 
        the menu
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Types of menu
       All menus, no matter how simple or 
        complex, are based on the two basic 
        menu types:
          table d’hôte
          à la carte
       Some menus offer combinations of 
        these two classes
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Other menu terms
       Carte du jour (literally card of the day)
       Menu of the day
       Prix fixe (fixed price)
       Tasting menu (‘menu degustation’)
          Tasting menus can also be offered 
           with a flight (selection) of wines
       For all menus the price of the meal 
        might also include wine or other drinks
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
The words contained in this file might help you see if this file matches what you are looking for:

...Cousins et al food and beverage management th edition goodfellow publishers chapter covers types of menus menu planning production systems volume in purchasing operational control purpose the selling aid method communication adequate information easily found followed will make customer feel more at home assist all no matter how simple or complex are based on two basic table d hote a la carte some offer combinations these classes other terms du jour literally card day prix fixe fixed price tasting degustation can also be offered with flight selection wines for meal might include wine drinks...

no reviews yet
Please Login to review.