Page 97 - food 3-1

‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ‬

‫و ھﻨﺎك ﻋﺪة اﺳﺌﻠﺔ وﺿﻌﮭﺎ اﻟﻤﺨﺘﺼﻮن ﻟﻠﻮﻗﻮف ﻋﻠﻰ ﻣﺪى ﻓﻌﺎﻟﯿﺔ‬
‫اﻟﻘﺎﺋﻤﺔ ﻓﻰ ﺗﺄدﯾﺔ دورھﺎ ﻣﺜﻞ‪:‬‬

‫‪ ‬ھﻞ ﺣﻘﻘﺖ اﻟﻘﺎﺋﻤﺔ اﻟﮭﺪف ﻣﻦ ﺗﻮﻓﯿﺮ اﻻﺣﺘﯿﺎﺟﺎت اﻟﻐﺬاﺋﯿﺔ اﻟﻜﺎﻣﻠﺔ ؟‬
‫‪ ‬ھﻞ وﻓﺮت اﻻﻏﺬﯾﺔ اﻟﻄﺎزﺟﺔ ﻓﻰ ﻣﻮاﺳﻤﮭﺎ ؟‬

‫‪ ‬ھﻞ ﺗﻢ ﺗﺴﻌﯿﺮ أﺻﻨﺎف اﻟﻘﺎﺋﻤﺔ ﺑﻄﺮﯾﻘﺔ ﺻﺤﯿﺤﺔ ؟‬
‫‪ ‬ھﻞ اﻟﻄﻌﻢ ﻣﻤﯿﺰ و ﯾﺤﻮز اﻟﺮﺿﺎ و اﻟﻘﺒﻮل ﻣﻦ اﻟﻤﺴﺘﮭﻠﻚ ؟‬
‫‪ ‬ھﻞ اﻟﻮﺟﺒﺎت اﻟﻤﻘﺪﻣﺔ ﺟﺬاﺑﺔ و ﻣﺘﻨﺎﺳﻘﺔ ﻣﻊ اﻟﺠﺎرﻧﯿﺶ و اﻟﻤﻜﻤﻼت ؟‬
‫‪ ‬ھﻞ ﺗﻜﺮر ﻓﻰ اﻟﻘﺎﺋﻤﺔ أطﻌﻤﺔ ﺑﻨﻔﺲ اﻟﻠﻮن – اﻟﻘﻮام – اﻟﻨﻜﮭﺔ – اﻟﻠﺰوﺟﺔ‬

‫– اﻟﺸﻜﻞ – اﻟﺘﻜﻮﯾﻦ – طﺮﯾﻘﺔ اﻻﻋﺪاد و اﻟﺘﺠﮭﯿﺰ ؟‬
‫‪ ‬ھﻞ اﺳﺘﺨﺪم اﻟﻌﺎﻣﻠﯿﻦ و اﻟﻤﻌﺪات اﻟﻤﺘﻮﻓﺮة ﻓﻰ ﺗﺠﮭﯿﺰ اﺻﻨﺎف اﻟﻘﺎﺋﻤﺔ ؟‬

‫‪Menu Evaluation‬‬

‫‪The menu was clean and free from spots.‬‬ ‫‪3‬‬
‫‪123‬‬ ‫‪3‬‬
‫‪The menu fit the theme of the dining outlet.‬‬ ‫‪3‬‬
‫‪3‬‬
‫‪12‬‬ ‫‪3‬‬
‫‪The menu was well organized.‬‬ ‫‪3‬‬
‫‪3‬‬
‫‪12‬‬
‫‪The menu was clearly written.‬‬

‫‪12‬‬
‫‪The menu was an effective marketing tool.‬‬

‫‪12‬‬
‫‪All menu items were available.‬‬

‫‪12‬‬
‫‪Descriptions were appetizing.‬‬

‫‪12‬‬
‫‪Special menu items were available.‬‬

‫‪12‬‬

‫‪1= Poor‬‬ ‫‪2= Good‬‬ ‫‪3= Excellent‬‬

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