Unformatted text preview: identification, preservation method, and preparation method. There are lots of regulation on the menus and if claiming health cares, it must be scientific substantiated, in other words be precise on the use of food terminology. I learned from this chapter how we must be truthful with our guest or it will cause us trouble. The most important points I have to remember is the utilization and equitation when designing a menu because it can cause problems on the kitchen. Also, to train the servers to know what the food is and be correct when explaining it to the costumers. Need to know: Why different states have their own regulations? What is the perfect size and coloring for the design of a menu? What problems can lead to when lying on the menu about its items?...
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- Fall '16
- Kelly Wolfe
- Table d'hôte, Sales Menu, Edwin Torres Exposito