Homework Clinic
Hands-on Clinic => Food and Culinary Arts => Topic started by: Jkov05 on Jun 15, 2020
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What special considerations need to be weighed regarding the menu when catering off site?
◦ Unless food can be produced off-site, the quality of food will be lowered with the passing of time
◦ Food that tends to draw pests should be avoided when serving in outdoor settings
◦ Guests should be able to order whatever they want; caterers must be responsive to needs to remain competitive
◦ Only simple "picnic" items should be offered; proper presentation is the key to acceptability and "wow" factor
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Unless food can be produced off-site, the quality of food will be lowered with the passing of time
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thank you
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thank you
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thank you
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Thx
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Thank you