HN 330 Ch 5 Homework Answers

HN 330 Ch 5 Homework Answers - West and Woods Introduction...

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West and Woods Introduction to Food Service Chapter 5: The Menu 1. You are a newly hired consultant dietitian for a long-term care  facility. You find that the dietary manager spends a great deal of  time each week writing new menus.  What would you suggest? Consider development of cycle menu and cite  advantages o Time is freed for the planner to review and revise  the menus to meet changing needs. o Forecasting and purchasing are simplified o Employee workloads can be balanced and  distributed fairly. 2. Define and/or explain the following: a. a la carte menu: menu where food items are listed and  priced separately b. selective style menu: two or more choices in some or all  menu categories c. non-selective menu also called house menu: no choice in  any category d. table d’hote menu: Menu that offers a complete meal at a  fixed price 3. What are the preliminary planning factors to consider in a menu 
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This note was uploaded on 05/23/2008 for the course HN 330 taught by Professor True during the Spring '08 term at Ill. Chicago.

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HN 330 Ch 5 Homework Answers - West and Woods Introduction...

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