Planning of meals

There are three menu planning consideration for customer, EXCEPT

• Food characteristic and sensory attributes

• Food habits and Preferences

• Budget

• Nutritional Influence

What is menu planning consideration for management?

• Food Characteristic

• Production capability

• Food habits

• Nutritional Influence

'Offer buffet or a la carte menu'.

State the type of menu structure.

• Breakfast

• Morning tea

• Supper

• Buka Puasa

'For people who have seminar. Food types served such as sweet and savory, coffee and tea.'

State the type of menu structure.

• Breakfast

• Supper

• Brunch

• Morning tea

'Combination of breakfast and lunch which is starting from 7.00am to 12.00 noon.

State the type of menu structure.

• Brunch

• Breakfast

• Lunch

• High Tea

A difficult meal to deliver to the customer because menu items are more complicated than those served at breakfast and must be produced faster than dinner items.


State the type of menu structure.

• High Tea

• Lunch

• Brunch

• Dinner

'Sweet and savory items coffee and tea.'

State the type of menu structure.

• Afternoon

• Lunch

• Supper

• High Tea

Offer light buffet menu and certain food is served in small size. Sometimes accompanied with fashion show.

State the type of menu structure.

• Afternoon

• Morning Tea

• High Tea

• Supper

Offer simple a la carte menu such as snack. Usually late at night and popular among colleges and universities students.

State the type of menu structure.

• Breakfast

• Supper

• Dinner

• Lunch

What is the definition of standardized recipe?

• A  set  of  instructions  describing  the  way  to  prepare particular dish.

• Must be design worded to  appeal to the guest, to stimulate sales and  often influence customer to select items.

• Usually listed in the sequence which  they are served and present in accurate  word picture.

• Food or group of  foods served  at one time or intended to be eaten at the  same time.