MY MENU
Menu must be planned for the people eating the food. This sounds like a simple rule, but it is frequently forgotten. You must never forget that the customer is the main reason for being in business.
This rule means that, in most operations, the test and preferences of the cooks or chef are of little importance when planning the menu. True, some of the most famous restaurants exist primarily as showcases for the chef`s own artistry, but these are only a small percentage of all food service establishments. Instead, the test and preferences of the clientele must be given top priority if the business is to succeed. The kind of clientele the business serves influences the form the menu takes.
THE CLIENTELE to be continue......
Daging Bersalut sos lada Hitam Bukit Maringi
Buah Tarap!(Malay language @ Buah Medang(Bidayuh Mentu language)
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