University : Nova Institute of Technology UniLearnO is not sponsored or endorsed by this college or university.
Subject Code : SITHKOP002
Country : Australia
Assignment Task

 

Many current trends in the Hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Please tick the correct answers)

 

1. Using local produce and pairing dishes with local wines and beers is a way of reducing the amount of pollution generated by transport.

2. Using local produce and pairing dishes with local wines and beers has the benefit of promoting and supporting the local community.

3. Using fresh ingredients purchased on the day and preparing health-conscious dishes is no longer a trend among chefs.

4. Using all cuts of the animal, including the cheaper cuts and offal and choosing appropriate cookery methods is a way of providing more affordable menu items, yet still allowing a reasonable profit.

5. This also allows for wider menu variation by changing specials daily and also using interesting ingredients that may not be widely available in other areas.

6. Seasonal produce is not an issue in Australia as the range of climates means that all produce is in season throughout the year.

 

 

 

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  • Posted on : May 27th, 2019
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