Final answer:
The chef's seasonal changes in the cafeteria and patient menu can control menu cost by decreasing food cost, decreasing labor/production cost, and optimizing inventory/food usage.
Step-by-step explanation:
The chef's seasonal changes in the cafeteria menu and patient menu can help control menu cost by decreasing food cost, decreasing labor and/or production cost, and optimizing inventory and food usage. By incorporating seasonal ingredients that are readily available and inexpensive, the chef can reduce the cost of purchasing ingredients. Additionally, by planning the menu based on availability and popularity of certain ingredients, the chef can minimize food waste and lower production and labor costs. Overall, these changes in the menu can reduce costs and make the food service operation more efficient.