Page:Richards and Treat - Quantity Cookery.djvu/23



it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

1 soup

2 meats

(1 meat substitute)

1 kind of potatoes

2-3 vegetables

1-2 hot breads

1-2 sandwiches

2-3 salads

2-3 relishes

6-8 desserts

4 beverages

Meats