Kc Essays

|Western Hospitality Institute |September 26 | | |2012 | | The pen of the modern food service industry can be segmented as (I) Commercial operations (II) | | |institutional cater (III) transportation feeding (IV) health service feeding and (V) clubs and military. | | | seek each of the five segments and list a few of in that respect characteristics. For each of the five segments, | | |also write about the characteristics of 2 (2) entities that are classified as a part of their individual | | |segment.

| | Overview The Modern Food Service Industry Profile Segments of the Foodservice Industry Before a menu for a particular operation is written, the menu deviser should know the characteristics of the operation, so it can be written to enthrall tar attracted guests and their changing desires while meeting the needs of the operation. In piece these menus, the planners must use all the technical and other data discussed in this text, as well as their own experience. comely control of costs must be observed; the tangible presentation of menu items and menu makeup must adjure the diner to the table; the planner must remember to intromit items that are looked upon as healthful foods and in keeping with up-to-the-minute dietary trends; and the goods needed for menu items must be open at a proper cost. These factors are not discussed in detail in the presentation of the various operating units that follow, provided they must be kept in mind.... If you want to get a full essay, order it on our website: Ordercustompaper.com

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