| name | 0.6.1-understand-menu_presentation |
| description | [0.6.1] Handing menus to customers with appropriate timing and style |
understand-menu_presentation
CALL NUMBER: front_of_house_service.menu_presentation : food_safety_and_compliance(42), defined(1), facilities_and_equipment(1)
DEFINITION: Handing menus to customers with appropriate timing and style
Invoke this skill to understand menu_presentation down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- bare_hand_contact_prevention (d4): Food safety rule requiring gloves or utensils when handling ready-to-eat food.
from facilities_and_equipment
- probe_thermometer (d7): oven safe thermometer with wire probe for monitoring roasting
from food_safety_and_compliance
- cross_contamination_prevention (d2): practices preventing transfer of harmful microorganisms from one surface or food to another
- allergen_management (d3): systematic approach to prevent allergic reactions through proper handling and labeling
- color_coded_cutting_boards (d3): cutting boards coded by color to prevent cross contamination between food types
- glove_usage (d3): use of disposable gloves to prevent bare hand contact with ready to eat foods
- handwashing_procedure (d3): proper technique for washing hands including duration soap use and drying
- raw_meat_storage (d3): designated storage area or method for uncooked meat products separate from ready to eat foods
- allergen_training (d4): specialized training for staff on identifying and properly handling food allergens
- cross_contact_prevention (d4): preventing transfer of allergen proteins between foods through equipment or surfaces
- food_allergen_labeling (d4): required disclosure of major food allergens present in menu items
- gluten_free_protocol (d4): specific procedures to prevent gluten contamination in gluten free designated preparation areas
- cutting_board_condition (d4): state of cutting boards including cleanliness wear and sanitization status
- bloodborne_pathogen_protocol (d4): procedures for safely handling blood and bodily fluids to prevent disease transmission
- sanitizer_concentration (d4): level of sanitizer solution required to effectively kill pathogens on surfaces
- buffer_zone_requirement (d4): specified distance between food preparation areas and potential contamination sources
- customer_complaint_procedure (d5): protocol for receiving documenting investigating and responding to customer complaints
- training_record (d5): documentation of food safety training completed by each employee
- equipment_sanitizing (d5): sanitization procedures specific to kitchen equipment and machinery
- prep_table_sanitation (d5): cleaning and sanitizing of food preparation surfaces between tasks
- slicing_equipment_sanitation (d5): cleaning procedures for meat slicers deli slicers and similar equipment
- consumer_advisory (d5): required disclosure informing customers of increased risk when ordering undercooked menu items
- surface_sanitizing (d5): treatment of food contact surfaces to reduce microorganisms to safe levels
- first_aid_kit_requirements (d5): specifications for maintaining adequate first aid supplies in food service areas
- incident_documentation (d5): records created during investigation of food safety complaint or illness outbreak
- chemical_concentration_verification (d5): testing procedure to ensure cleaning chemicals are diluted to proper strength
- sanitizer_test_strip (d5): paper strip used to verify sanitizer solution is at proper concentration
from front_of_house_service
- allergy_confirmation (d1): Reconfirming food allergies with kitchen before service
- child_menu_presentation (d1): Offering separate menu for young diners
- daily_special_announcement (d1): Verbal description of chef's daily special offerings
- dessert_menu_presentation (d1): Offering dessert menu after entrees cleared
- dietary_restriction_check (d1): Confirming accommodations for special diets
- gluten_free_accommodation (d1): Preventing cross_contamination for celiac guests
- vegan_accommodation (d1): Verifying no animal products in dishes
- vegetarian_accommodation (d1): Ensuring proper preparation for vegetarian items
- wine_list_presentation (d1): Offering and explaining wine selection options
- order_accuracy_check (d2): Verifying order tickets match guest requests
- quality_verification (d3): Ensuring food temperature and presentation standards
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
