FIELD WORK.
Directions: Visit a nearby restaurant or any food establishment in your community
with your buddy. Interview at least three (3) owner managers or the chief cook. Ask
their main considerations in preparing the recipe, its quantity and determining the price
of their menu. Put the answers gathered from the interview in a half index card
following the given format below.
•Name of establishment:
1.
2.
3.
•Factors to Consider in recipe preparation:
1.
2.
3.
•Quantity:
1.
2.
3.
•Price
1.
2.
3.
Directions: Visit a nearby restaurant or any food establishment in your community
with your buddy. Interview at least three (3) owner managers or the chief cook. Ask
their main considerations in preparing the recipe, its quantity and determining the price
of their menu. Put the answers gathered from the interview in a half index card
following the given format below.
•Name of establishment:
1.
2.
3.
•Factors to Consider in recipe preparation:
1.
2.
3.
•Quantity:
1.
2.
3.
•Price
1.
2.
3.
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Answer:
.NAME OF ESTABLISH:
1:GABITO,REOJUN Y
2:OLBES MARI LOU
3:POLO, ROMEO D |||
.FACTOR TO CONSIDER IN RECIPE PREPARATION:
1:SEASONAL FOOD AVAILIBILITY
2:VARIETY OF FOOD
3:SPECIAL BOCASSIONS
.QUANTITY
1 THE AMOUNT OR BUMBER OF A MATERIAL OR IMMATERIAL THING NOT USUALLY ESTIMMATED BY SPATICAL MEASUREMENT
.PRICE
1: THE AMOUNT OF MONEY EXPECTED REQUIRED OR GIVEN IN PAYMENT FOR SOMETHING
Explanation:
i hope naka help aq sa module niyo thanks me later>33