SITHKOP002 QUIZ.docx - SITHKOP002 u2013 QUIZ 1 Why should...

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SITHKOP002 – QUIZ 1. Why should customer requirements be considered when determining appropriate menu styles and types of menus? (Please tick the correct answers indicating True or False)
© Nova Institute of Technology V1.0 July 2020
1. A successful menu is one that is focussed on the business’ requirements rather than the customer. 2. Different businesses will attract different types of customers and the menu must be
constructed accordingly. 3. Whether you work in a bistro, club or à la carte restaurant, the expectations of customers will
always be the same. 4. If price is the most important factor then you should produce simple, comparatively low-cost
dishes.
2. Tick the customer information that a business would find useful when establishing a customer profile:
3. Match the ethnic groups to the potential food preferences: Italian Burgers (c) French Pâté (b) USA Pizza/Pasta (a) Indian Spicy food (e) Thai Tandoori (d) 4. How did Escoffier’s invention of the “partie system” affect the production and quality procedures in commercial kitchens? The following statements are: (Please tick the correct answers indicating True or False)
1. Escoffier invented the partie system that helped to speed up production and ensured a quality product. 2. Prior to his reorganisation of the kitchen, chefs were in charge of their dish, from the
accompanying vegetables to the sauce. 3. The new brigades worked more efficiently through a production line process, which meant they
could serve large number of guests in a very limited time span, reflecting modern needs. 4. Escoffier created the apprenticeship system and was the instigator of formal training. 5. Escoffier created the chef’s uniform and left a wide range of cookbooks for the professional chef or dedicated hobby cook.
5. Many current trends in the Hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Please tick the correct answers)
4. Using all cuts of the animal, including the cheaper cuts and offal and choosing appropriate cookery methods is a way of providing more affordable menu items, yet still allowing a reasonable profit.

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