A key component in emergency planning is the menus. There are many considerations in developing emergency menus. When an emergency strikes, that is not the time to try to determine what to serve. It is necessary for any staff member to be able to pull the emergency menu and know what to prepare and serve. The manager may not be there!
Another consideration is what to do if you have advanced warning of an emergency. A typical example is a hurricane. There is usually quite a bit of advance warning about when a hurricane will strike and the possible extent of the damage. With advance warning, it is possible to prepare food in advance and be better able to meet the emergency effectively and efficiently.
These two topics will be discussed this month.
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- Emergency: Advance Warning, Staff
- Emergency: Advance Warning, Kitchen
- Emergency Menu Development, Order Guide
- Emergency Menu Development, Supplies to Keep on Hand
- Emergency Menu Development, Food to Keep on Hand
- Emergency Menu Development, Potential for Multiple...
- Emergency Menu Development Nutrition Considerations
- Emergency Menu Considerations
- Emergency Menus and Advanced Planning
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