Title: Prepare menu items.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant Operation Techniques

Preparation should include

- using fruits, vegetables, and/or starches
- selecting and evaluating freshness of goods
- handling and storing the goods according to standard procedures
- demonstrating a variety of preparation and presentation techniques.

Process/Skill Questions:

Thinking

- How can consideration of seasonality affect menu planning?
- Why should starches and vegetables be balanced in menu offerings?

Communication

- Why is a prep list needed for producing menu items?
- Why is communication with vendors essential to menu production?

Leadership

- How are periodic automatic replenishment (PAR) levels determined?
- Who is responsible for maintaining PAR levels?

Management

- What are the procedures for proper stock rotation?
- Who is responsible for ensuring proper storage of perishables and nonperishables?