write one page for types of meals & dinner-in-rules-practical...
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Answer:
You are a foodservice manager. What is the first thing that comes to mind when you hear the following: appetizers, entrees, desserts, daily specials, ethnic cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your staff, dietary guidelines, government regulations, sustainability, special diets, food delivery, marketing, equipment, customer demand?
Each of the above words probably brought quite a few different thoughts to mind. One word, however, affects—and is affected by—every term on the list: THE MENU.
The importance of the menu to a foodservice operation cannot be emphasized too often or too much. The fact that it is an early topic in this book underscores its importance for those studying the management of foodservice operations. The menu is also called “the driver” of a foodservice operation. This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation. As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations.