Why is menu considered the focal point for all activities in a food service unit?

 Enlist the general guidelines you would follow for care, cleanliness and maintenance of the plant and equipment in your food service unit.

 Recruitment and Selection

Define menu and list its functions. 

 Enumerate the types of equipment available for use in a food service organization, involved with large scale cooking

What is a standardized recipe? Explain briefly the methods used for recipe adjustments.  

Stewing and Braising