Component food
Component eating is a process for the supply and selection of meals in the catering industry that is used in communal catering . No ready-made menus consisting of main course, vegetables and dessert are offered, but customers can put together their own menu with several offers for main course, vegetables and dessert - the components.
The advantage for participants in communal catering is the greater flexibility in the selection, which increases customer satisfaction. For canteen operators, component meals offer the opportunity to reduce costs while maintaining the same quality, as the quantities prepared can be more precisely adapted to the expected selection behavior.
Component meals are common in canteens , in school meals and in the cafeteria . The Bundeswehr introduced component food on a trial basis in 1995.
example
The component meal in a cafeteria consists of a main course and three components:
- Second course: pork schnitzel or vegetable casserole
- Side dish 1 ( vegetable side dish ): cucumber salad or Leipziger Allerlei
- Attachment 2 ( " side dish "): french fries or rice
- Dessert: chocolate pudding or vanilla ice cream
The customer has a choice for each component or can omit individual components entirely.
Individual evidence
- ^ Alois Wierlacher, Tilman Allert: Culinary studies: research, teaching, practice . LIT Verlag, Münster 2008. p. 142.
- ↑ Guide to establishing a Service GmbH . BoD, 1999, ISBN 3898111989 , p. 47.
- ↑ a b No freedom of choice. (No longer available online.) Radio96acht Bonn , March 21, 2011, archived from the original on August 1, 2012 ; accessed on March 7, 2014 (on the introduction of component meals at the Bonn-Rhein-Sieg University of Applied Sciences ).
- ↑ Pasta and granola . In: Der Spiegel from January 2, 1995.