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

Quizplus · Accepted Answer

Having a meeting with the cooks or production staff to review the menu is the best approach to begin evaluating the menu's impact on equipment utilization. The cooks are directly involved in the food preparation process and can provide valuable insights into how the new menu items will affect the use of kitchen equipment. They can identify potential bottlenecks, suggest adjustments, and help ensure that the menu is feasible given the available resources.

After Completing the First Draft of Winter Menus, the Dietitian