After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on equipment utilization. The best approach to begin this evaluation would be to:
a. submit menus to an equipment vendor
b. review the equipment manual
c. have a meeting with the cooks (production staff) to review the menu
d. develop a standardized recipe for each new menu item
Question 2
Parents of children enrolled at the day care center complain that lunches are inconsistent in the number of food items offered each day (i.e., some days too few items are offered, other days too many).
Which of the following menu planning tools will contribute to the resolution of this problem? a. meal pattern
b. meal plan
c. modified menu extension
d. menu item repeat form
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