Restaurant Staff responsible for Menu Planning and Preparation must be taught with knowledge of Foods types (Starter, Appetizers (hot & cold etc), Ingredients, Recipes, Presentation or merchandising, serving temperatures, packaging and preservation methods, mode of delivery, recipe standardization, costing and pricing.
To begin with menu execution, the team must first identify the type of food service rendered by their outlet -Example: Is the outlet a fine dining place or fastfood operations?
It is also crucial to determine the purpose or the occasion for which the menu is being prepared :- ..it is for Wedding guests or Kids party?
These questions will provide a clearer direction as to what goes into the planning and development of each individual menu at any given time.
Innovating solar with the circular economy. Prototyped tests boost clean energy, cooler infrastructure. Designed for utility, EV charging stations, highways, solar canals, mining, recycling, landfill sites.
1moThe most remarkable part for $7.00 (plus add-ons, tax)? It was served in #compostable and #recyclable packaging. Great job Taco Bell and TerraCycle! And I was able to compost, recycle it within TB.