This power point supports the teaching of Unit 2 Chapter 21 Menu Planning Meeting Customers Needs, students will learn about how to plan menus and understand the importance of knowing your customers and understand their needs. Topics covered are; consumer types and their dietary requirements, alternative menus, organoleptics, sensory requirements. Students will achieve this through research tasks, discussion, key terminology and match up challenges. A visual and engaging power point suitable for all abilities.
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