Cost How they are/may be eaten or consumed Popularity of items with nationals/locals Basics of how items are grown or produced. Enterprise menus, specials and trends Menus Your knowledge of must include information about: Serve size Taste – ‘hot’, ‘spicy’, ‘creamy’, ‘bitter’ Which items are and which are pre-prepared/frozen and reconstituted ‘fresh’ Dishes are cooked and ready-to-serve and the cooking time or waiting time for – other items which may be served as main course and entrée
Cost How they are/may be eaten or consumed Popularity of items with nationals/locals Basics of how items are grown or produced. Enterprise menus, specials and trends Menus Your knowledge of must include information about: Serve size Taste – ‘hot’, ‘spicy’, ‘creamy’, ‘bitter’ Which items are ‘fresh’ and which are pre-prepared/frozen and reconstituted Dishes are cooked and ready-to-serve – and the cooking time or waiting time for other items which may be served as main course and entrée
TM_Develop_&_maintain_F&B_product_knowledge_Final.docx