Investigate factors that influence the type of menu an establishment requires, including: clientele (e.g., hotel, institution, school, catering operation, fast-food and full-service restaurant); customer preference; meals that will be served (e.g., breakfast only, all three meals, and dinner); types of cuisine type of menu; and, courses served.
Standard detail
11.C1.8
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.8
- List ID
- h
- Standard ID
- 6E62EC0BE76A4479B1ACB0F987A78F78
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US