Author Question: List the staff and skill issues you believe to be unique to your region of the country. What ... (Read 66 times)

sc00by25 · **on:** Aug 10, 2018

List the staff and skill issues you believe to be unique to your region of the country. What concerns will this create in your menu design for a local restaurant?

What will be an ideal response?

Question 2

What are the two stews that form the backbone of Ethiopian cuisine? How do they differ?

What will be an ideal response?

CourtneyCNorton · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

Answers should include: statements that demonstrate the student appreciates the staff and skill issues present in the surrounding area. The student could answer this in a number of ways. They could focus on the shortage of trained employees with culinary and service skills or focus on regional specialties; i.e. Pacific Northwest, Southwest, Coastal.

Answer to Question 2

The two stews that form the backbone of Ethiopian cuisine are w'et, the spicier of
the two with berbere spice and spiced butter called niter kibbe, and alich'a which,
while milder, has ginger, garlic, and turmeric.