HOS203A week 5

Question	Answer
Objectives of the catering policy could be divided to - Customer, menu, service & product Image: Catering (binary/octet-stream)	The restaurant menu is - A list of the foods that may be ordered at a restaurant
A la carte menu is - A menu in a restaurant offers you a choice of individually priced dishes	Releve in classical menu refers to - The main roasts or other large joints of meat.
Table D’hote and set menus are totally different menu style.	Some of the essential things to consider when developing a menu Wording, length, design, price
Reorganization of menu ingredients to increase its efficiency called Menu Rationalisation.	People cannot eat or drink the sugar that’s in milk called Lactose intolerance
An hors d'oeuvre is An appetizer, or starter is a small dish served before a meal. Some hors d'oeuvres are served cold.	Macha, molecular gastronomy and sipping on artisanal are few of New food trends
A Cyclic menu is the Menu comprised of a fixed number of meal types that rotate during a given period of time	Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law).

Resource summary

	Created by Rakkitha Kumarage over 6 years ago