Which entrée would this target group be likely to

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Which entrée would this target group be likely to prefer? (a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings. (b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice. (c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing.
Q44: List three ways you can identify bestselling menu items.
Q45: Use your creativity to contribute to menu development in discussions with managers. Rewrite the dish description using words that better appeal to well-travelled baby boomers with high buying power in a fine dining restaurant. Be sure to include geographical descriptors and a style of cuisine.
Q46: You’repromoting the sale of a new spinach and ricotta lasagne. List seven dish characteristics you could use in the menu description. Provide an example of each one.
SITHFAB016 PROVIDE ADVICE ON FOOD Work Book Short Answers Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 31 October 2017 SECTION 4: EXTEND AND UPDATE FOOD KNOWLEDGE Q47: Describe two ways you can get information on customer taste trends.
Q48: List three things which may influence food service trends.
Q49: Identify five organisational activities which could benefit from you providing informed input about food trends and menu items to other staff members.

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