discuss the importance of menu in running a food service unit
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Through the menu, customers are kept informed of what dishes are available in the restaurant and the price per dish. The menu also allows restaurant operators to promote certain dishes in high visibility positions.
In food production and operations, planning of menu is an important task. If the chef plans the menu in advance, it is easy to deliver ready food items on time. A ready menu can help organize the food preparation and ensures the chef cooks not only tasty but also healthy and nutritious food.
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