Fichas
CH 3- The Menu
Fichas del conjunto (14)
- 1spoken menupresented orally to the patient
- 2room servciecall in and delivered to their room
- 3table dhoteseveral food items grouped together and sold as at one price (many courses)
- 4a la cartepriced individually
- 5prime menu sales areatrifold menu
- 6menu patternhow it is set up, e.g. appetizers, entrees
- 7Three types of menusstatic, cycle, single use
- 8grazing =flexibility + frequency + food
- 9Which meal is most often eaten away from home?lunch
- 10food habitspractices associated with attitudes that predetermine what, when, why, and how a person will eat
- 11food preferencedegree of liking for a food item
- 12Flavortaste that occurs in mouth (salty, sweet, savory, etc)
- 13texturefeel of food in mouth
- 14consistencyfirmness, viscosity
Información
- Descripción
- NHM 372 Management
- Creado por
- Alicia Suzanne · mar 2018
- Actualizado
- 6 mar 2018
- Visitas
- 11
- Etiquetas
- Valoración