True a modern australian restaurant may choose their

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True A modern Australian restaurant may choose their language according to their needs, e.g. “escalope of veal Vienna-style” instead of “Viennese schnitzel”. True 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 asPork Schnitzel “Vienna Style”. True Question 23: Connect the correct examples to the relevant method used for feedback: 1. 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 you. (3) 2. Direct feedback 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) 3. Supplier comments 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. (1) 4. Reviews 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. (2) American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K 5. Internal feedbacks can be gained by the chef if s/he goes into the restaurant after the main courses have been served to talk to clients in person. This can be scary initially but also builds rapport with loyal customers and can make the restaurant a “home away from home”. (4) Question 24: When evaluating a menu, the following factors can assist to improve food costs and yields: (Tick the correct box indicating true or false) True False Items with high food costs can also have high food cost percentages. To allow for this you should also have items with very low food costs and therefore low food cost percentages. The best option in menu planning is to avoid high food cost items to ensure high profit margins. Salads and desserts are often included on menus as they have low food costs and can balance more expensive items in the overall food cost percentage. Menu items with high food cost percentages are commonly used by upmarket establishments as these can absorb losses. Other factors to consider are the use of cheaper meat cuts and different varieties of vegetables which can provide larger profit margins by employing different preparation and cooking techniques. Alternatively many vegetable offcuts can be used for individual flans decorated with a turned vegetable or by exploring the more traditional recipes which were used for vegetables during the past decades.

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