The advantage to this type of menu is that it offers more of a selection for your customers. The disadvantage is that it cost you more in resources. A semi-selective menu is on that includes one or more food choices in at least one menu category (Payne-Palacio & Theis, 2005).
This menu offers some different options which may make customers happy, but it does not offer a choice in the other menu categories. It may decrease some of the cost of resources for you, but you may have to serve items not all your customers will like.
A nonselective menu is on that offers no choice of food items (Payne-Palacio & Theis, 2005).
An advantage to this menu is that it will cost less in resources because you only have to cook one item in each category. A disadvantage is that you many have people who don’t like any items on the menu. A static menu is one that is used each day, such as a restaurant-style menu (Payne-Palacio & Theis, 2005).
An advantage to this menu is that customers know what to expect and you know how much money you will need in resources.
The disadvantage is that it does not offer a variety in some cases. A single-use menu is one that is planned for a certain day or event and is not repeated in exactly the same form. This is the type of menu that is usually used for holiday or catered events (Payne-Palacio & Theis, 2005).
The advantage to this menu is that you only have to come up with a few items for one event instead of an entire menu long term. A disadvantage is if people don’t like the menu items you have picked they many not use your catering service again.
The Essay on Telecommunications Technology Can Provide A Firm With A Competitive Advantage
Describe in detail the ways that telecommunications technology can provide a firm with a competitive advantage. A competitive advantage can be achieved by enhancing the firms ability to deal with customers, suppliers, substitute products and services, and new entrance into its market. A firm may find it difficult to keep informed of all changes taking place within its industry, but with the proper ...
The last type of menu is the cycle menu which is a carefully planned set of menus that is rotated at definite time intervals (Payne-Palacio & Theis, 2005).
An advantage to this type of menu is that when one cycle is planned it give you time to make any revisions to the next cycle. A disadvantage is that it may get repetitive and offer foods people don’t like as much too often. The menu I choose to do for this assignment is a cycle menu for a school. I choose this menu because I thought it would be a challenge.
I have seen the menus may children bring home from school and always thought I could plan something tastier that is still healthy. This assignment gives me the opportunity to do that. I believe children want food that is not only good for them, but looks and taste good as well. My menu choices are ones that are both healthy, but have a great taste that children would enjoy. I would like my menu to cater to middle school children who might be a little more willing to try new things. My Menu | Breakfast| Lunch| Dinner|
Monday| Homemade biscuits w/ turkey sausage & cheeseFresh Strawberries| Chef salad w/ romaine lettuce, ham & cheddar cheesePineapple slices| Lightly breaded chicken w/ sweet & sour sauce on the sideWhite riceFortune cookie| Tuesday| Scrambled eggsTurkey baconWhole wheat toast| Grilled cheese sandwich w/cheddar cheese on whole wheat toastChicken noodle soup| Salisbury steak w/ optional brown mushroom gravyRed mashed potatoesSteamed whole green beansPeach slicesBrownie square| Wednesday| Homemade blueberry muffins| Hamburger on whole wheat bunOven baked sweet potato friesCarrot sticks w/ ranch dressingJell-O w/fruit| Pizza- whole grain crustCheese or turkey pepperoniRomaine lettuce salad w/low fat dressingsApplesauceLow fat ice cream| Thursday| Breakfast burrito w/scrambled eggs, turkey sausage & hash browns|
Grilled Chicken tacos w/optional fresh made pico de galloSpanish riceGreen peas pear slices| Turkey breastMashed potatoesBrown gravyFresh baked rollsSteamed carrotsBlueberriesSugar cookie| Friday| French toast w/ cinnamon and sugarSyrup on the sideMixed berries| Turkey hot dogs on whole wheat bunsOven baked friesAsparagusFresh strawberries| Chicken nuggetsBaked potato w/ butter and light sour creamCelery sticksBananasVanilla pudding| Saturday| Oatmeal w/ blueberries, cherries, and almondsWhole wheat toast| Light Caesar salad w/ grilled chicken strips, croutons, and shredded parmesan cheeseRed apple slices| Nachos and cheese w/ meat sauceSteamed broccoliFruit cocktailCherry or apple cobbler| Sunday| PancakesCheddar scrambled eggsSausage linksWhole wheat toast| Sub sandwich w/ ham, turkey, and cheddar cheeseOven baked potato chipsOven baked okraCherries| Grilled chicken breastOven baked potato wedges lightly salted drizzled with olive oilSweet cornWatermelon SliceCarrot cake| References Payne-Palacio, J. , & Theis, M. (2005).
The Essay on Mom's Chicken Enchiladas
Traditions are customs or beliefs handed down through a family and sometimes created without even realizing it. The routines or foods shared when we come together are repeated and become a part of who we are. A detail made clear, a few weeks ago, as my daughters and I shopped for groceries the day before our Super Bowl gathering. As we grabbed chips, dips, sodas, baked beans, chicken, and barbeque ...
Introduction to foodservice (10th ed. ).
Upper Saddle River, NJ: Prentice Hall.
