A modern Australian restaurant may choose their language according to their
needs, e.g. “escalope of veal Vienna-style” instead of “Viennese schnitzel”.
It is imperative and a legal requirement to state the true ingredients used for a
dish according to the classical menu description, e.g. a Viennese Schnitzel
must use veal or if using for example pork this must be written
Schnitzel “Vienna Style”.
Connect the correct examples to the relevant method used for feedback:
can be collected by inviting key suppliers for a free meal. This
allows them to see what you do with their produce, it also might
alert them to other produce that they may be able to source for
can be supplied by external bodies such as Restaurant and
Catering Awards, Gault & Millau, Michelin, The Good Food
Guide, Urbanspoon, TripAdvisor or local newspaper reviews.
These can have considerable impact on the business both in a
positive and negative sense. (5)
is gained by service staff where they ask the guests during service
or as they clear whether they enjoyed the meal and then relay the
information to the kitchen or relevant manager.
can be gained through debriefing sessions at the end of service,
sample tastings of new menu items and managers or staff sitting
down as customers to experience the food and service first hand.