After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on
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After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on equipment utilization. The best approach to begin this evaluation would be to:
A. Submit menus to an equipment vendor
B. Rreview the equipment manual
C. Have a meeting with the cooks, (production staff), to review the menu
D. Develop a standardized recipe for each new menu item
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Related Book For
Foodservice Management Principles and Practices
ISBN: 978-0135122167
12th edition
Authors: June Payne Palacio, Monica Theis
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