Question: 1 . Define the factors used to identify menu items for catering operations. 2 . What are the characteristics of French, Russian, American, and buffet

1 .

Define the factors used to identify menu items for catering operations.

2 .

What are the characteristics of French, Russian, American, and buffet service, and how do they influence the selection of each service style for a catered event?

3 .

Identify the basic purchasing requirements for selecting catering

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menu items. Discuss how each of these requirements affects the production of a catering menu.

4 .

Discuss the options for the development of seasonal menus. Identify the benefits of each option for a catering

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menu program.

5 .

Banquet specifications provide the basis for what activity in the menu program?

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