Description should include the
- culture (i.e., traditions, customs, religions)
- geography (e.g., climate, growing seasons, soil, terrain)
- availability of ingredients.
Process/Skill Questions:
Thinking
- What regional cuisines are popular in the local area? Why?
- What are some examples of regional cuisines?
- What factors influence the development of specific regional cuisines?
- What factors have contributed to the infusion of various cuisines?
Communication
- How does the media affect the popularity of cuisines in the area?
- How can customers express their interests in new cuisines?
Leadership
- How can leaders encourage customers and employees to experiment with diverse cuisines?
- Why can offering several cuisines make a restaurant successful? How can it make the restaurant unsuccessful?
Management
- What resources show what cuisines are popular in a given area?
- What information does management need to create successful menus for diverse groups of customers?