CRIS

Permanent URI for this communityhttps://scripta.up.edu.mx/handle/20.500.12552/1

Browse

Settings

Author: search.filters.author.Sousa Combe, LourdesLanguage: search.filters.language.UNKNOWN KEY spa

Search Results

Now showing 1 - 1 of 1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    La planeación del menú : el primer paso para una producción de alimentos exitosa
    (Hospitalidad ESDAI, 2016)
    Sousa Combe, Lourdes
    ;
    Campus Ciudad de México
    There are different types of food establishments. Some offer a variety of à la carte dishes so the diners themselves may select the different options that will make up their menu, but many others offer perfectly planned menus according to nutritional, gastronomic, cultural, economic and administrative aspects, as cases like hospitals; nursing homes; school, industrial or executive canteens; banquet companies; small and cheap restaurants, and food-to-take-home places, among others. In these establishments, the first step in the food production process is the menu planning that will have to be carried out taking into account the characteristics of the diner to which the food will be directed, considering the staff available, the available equipment and the budget, thus facilitating the control of supplies and establishing the purchase that should be done. It is stated that menu planning is the axis of food production since it allows the distribution of equitable job functions among the staff, thus facilitating their training. Planning menus that meet all these points, and that are also of general taste, is a challenge that requires creativity, patience, practice, and perseverance. It should not be forgotten that the result of well-planned food service will be a healthy and happy diner that will visit the facilities frequently.
      68  202