Reference no: EM133268744
Assignment - Answer the Following Food Menu Planning Questions.
1. Plan menus for a variety of food service customers for a restaurant, considering nutritional needs, cultural practices, and current trends of the clientele.
2. Develop, cost, and use standardized recipes for quantity food production.
3. Apply the principles of garnishing and merchandising food.
4. Apply the principles of sanitation and safety as they apply to food service.
5. Evaluate the different needs of clientele in home-delivered meal programs, senior living facilities, school food service, and college foodservice.
6. Identify the techniques used in quantity food purchasing: ethics, cost control, quality grades, market trends, laws, and product specifications.
7. Identify and describe the regulations for the type of food service and needs of the population served, including nutritional needs, cultural practices, and current trends.
8. Develop a week menu cycle, three meals per day, each meal must have appetizer, entrée, vegetable and/or starch and dessert and beverages.
9. One day of the menu cycle must be (one day for each) vegan or vegetarian, ethnic themed and holiday-themed.
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