12636269
Descripción
Fichas por Alicia Suzanne, actualizado hace más de 1 año
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Creado por Alicia Suzanne
hace más de 6 años
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| Pregunta | Respuesta |
| spoken menu | presented orally to the patient |
| room servcie | call in and delivered to their room |
| table dhote | several food items grouped together and sold as at one price (many courses) |
| a la carte | priced individually |
| prime menu sales area | trifold menu |
| menu pattern | how it is set up, e.g. appetizers, entrees |
| Three types of menus | static, cycle, single use |
| grazing = | flexibility + frequency + food |
| Which meal is most often eaten away from home? | lunch |
| food habits | practices associated with attitudes that predetermine what, when, why, and how a person will eat |
| food preference | degree of liking for a food item |
| Flavor | taste that occurs in mouth (salty, sweet, savory, etc) |
| texture | feel of food in mouth |
| consistency | firmness, viscosity |
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