Name the ingredients and their approximate percentage in the ...

[tichca]

Name the ingredients and their approximate percentage in the following espresso drinks: caff lattes, cappuccinos, and mochas.
 
  What will be an ideal response?

Question 2

Typical restaurant space can be classified by three functions: food storage and production, dining room and beverage production/ service. How would you allocate space between these functions?
 
  What will be an ideal response?

[Jadwiga9]

Answer to Question 1

Caff lattes - are approximately 10 percent espresso, 80 percent steamed milk, and 10

percent milk foam; depending upon the size of the cup.

Cappuccinos - are approximately 10 percent espresso, 45 percent steamed milk and 45 percent milk foam; smaller cups a mix of 1/3 each.

Mochas - are approximately 10 percent espresso, 8 percent chocolate syrup, and 82 percent steamed milk; depending upon the size of the cup.

Answer to Question 2

The chapter discusses basic concerns related to space allocations. The overall goal is to plan for back-of-house storage and production spaces that will be efficient but not include unnecessary space. Space saved, then, can be used in front-of-house areas to accommodate guests and to increase revenues.

[tichca]

Thank you!

[Jadwiga9]

Always glad to help...