Menu planning considerations
In order to properly create a menu, one has to fully understand the customer's requirements.
In class we have read through the following sections in
Whole Food 2:
9.3 Preparation and production of foods for special occassions
9.4 Menu-planning considerations for special occassions
9.5 Work flow plan
9.6 Presentation and service for special occassions
These are available for you in the Whole Food 2 textbook. Please refer to the book as you answer the quiz questions.
Having completed this reading, complete the quiz. Full marks are required and the quiz can be
repeated as many times as necessary. Once this has been achieved, print out the results and return them to Ms Brooker.
In class we have read through the following sections in
Whole Food 2:
9.3 Preparation and production of foods for special occassions
9.4 Menu-planning considerations for special occassions
9.5 Work flow plan
9.6 Presentation and service for special occassions
These are available for you in the Whole Food 2 textbook. Please refer to the book as you answer the quiz questions.
Having completed this reading, complete the quiz. Full marks are required and the quiz can be
repeated as many times as necessary. Once this has been achieved, print out the results and return them to Ms Brooker.