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NEXT ASSIGNMENT FOR ACADEMIC ESSAYS PRO ONLY: QUANTITY FOOD PREPARATION

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This assignment belongs to course Quantiy Food Preparation course, the book which is in vitalsouce.

It deals with ch3 menu planning. 2pgs needed.

My envisioned restaurant is a “FINE DINING Restauarant” in which I am going to be owner, manager as well as head chef.

 

 

THIS IS THE ASSIGNMENT – 

 

Describe a menu that you envision for your restaurant.  Discuss who you think your customer is and the menu choices you would make based on that target market. Assess how your operations will utilize standardized recipes for examples from your menu as well as how operations will be affected by truth-in-menu requirements. 

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Font and font size: Times New Roman, 12 point.

APA GUIDELINES
University of California Berkeley Library APA Style Citation
http://www.lib.berkeley.edu/TeachingLib/Guides/APAstyle.pdf

 

 

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