Question 1
The information needed for costing and menu is given below:
- Cost of food and budgetary objectives of the operation of foodservice
- Capability of production, including available personnel and equipment
- Service type and system of food delivery
Question 2
- Presentation
- Dish name
- Price
- Category of food
- Items and ingredients
- Balance and nutrition
Question 3
Portion costs and yields will be calculated from raw ingredients by using the following formula:
Portion yield = EP weight / AP weight * 100 = yield%
Portion cost = Cost of ingredients / number of portions
Question 4
The eight things are given below:
- Carbs
- Proteins
- Fat
- Fibre
- Vitamins
- Water
- Minerals
- Colour
Question 5
The things that should be kept in mind while writing the content of the menu are given below:
- Utilize unusual words and terms
- Keep it easy and simple
- Utilize some tricks in balance
Question 6
The benefits are given below:
- It is very useful in mainly comparing the impacts of cost and health of various interventions implicating similar outcomes of health.
- It gives the items on the menu that give the maximum yield.
- It also gives the idea that how much cost is mainly incurred for preparing the dish.
Question 7
The five steps are given below:
- Map out all meals
- Concern about fresh ingredients
- Plan for future
- Consider the preferences of consumers
- Add varieties to the menu
Question 8
Six influences are given below:
- Tastes
- Income and cost
- Availability and accessibility
- Cultural impacts
- Mood
- Beliefs and attitudes