MIDTERM QUIZ CATMA

The number of dishes on a menu should offer the customer an interesting and varied choice. In general, it is better to offer fewer dishes of good standard than a long list of mediocre quality.

This should complement the image of the dining room and be designed to allow for changes, which may be daily, weekly, monthly, etc. An insert for dishes of the day/ week gives the customer added interest.

Accuracy in dish description helps the customer to identify the food they wish to choose. Avoid over-elaboration and using flowery words. Wherever possible, use English language. If a foreign dish name is used then follow it with a simple, clear English version.

Ensure that the menu is presented in a sensible and welcoming way so that the customer is put at ease and relaxed. An offhand, brusque presentation (written or oral) can be off-putting and lower expectations of the meal.

is the continuous process by which a manager scrutinizes past performance, reviews its applicability in the light of environmental changes Internal and external to the organization, and forecasts future trends. He then sets the goals for the establishment and bases its activities towards achieving them.

Once the goals have been set and responsibilities of work understood by key staff of departments, each area of the plan needs to be put into practice. In the catering field the key areas of activity revolve around the production cycle, service areas, profit planning and record keeping.

Is said to be a process in which the managers instruct, guide and oversee the performance of the workers to achieve predetermined goals.

Is the unification, integration, synchronization of the efforts of group members so as to provide unity of action in the pursuit of common goals.

Is that process of regulating organizational activities so that actual performance conforms to expected organizational goals and standards.

Is a systematic determination of a subjects merit, worth and significance, using criteria governed by a set of standards.