How will the item be received by Hotel clientele?

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Presentation transcript:

How will the item be received by Hotel clientele? Is it time to add a new entrée or two to your menu? If so, here are some things to consider: 12/5/2018 Food and Beverage Department Is it feasible? What are the costs? How will the item be received by Hotel clientele? Does the item fit in with others similar on the menu?

Keep in mind an increasing awareness of healthy eating GUEST APPEAL Type of food First course, entrée, salad, dessert Price Quantity Taste Appearance Variety Healthfulness Keep in mind an increasing awareness of healthy eating Food and Beverage Department 12/5/2018

PREPARATION Time required Skills required Space required Availability of ingredients Compatibility with other menu items equipment, timing Extra personnel required Training time Food and Beverage Department 12/5/2018

EQUIPMENT New? Cost? Space required Delivery time Training for use Special dishes or utensils Food and Beverage Department 12/5/2018