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Unformatted text preview: • What are the challenges you may meet during the storage and preparation? • How will you decide to “BUY” or “MAKE” the listed menu ingredients? • What may be challenging in preparing a seasonal menu? • Which steps will you consider in preparing, holding and serving the menu items? • Determine the type of Menu to be Served • How will your menu items be identified? • What type of Purchasing will you use? (Include how will you select your purveyor)...
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- Spring '11
- Get Ready for This, dining hall, sample situation