If tasked with selecting new entrées for a hospital cafeteria, what should a dietetic technician do first?

Determining a price range for products is a vital first step in selecting new entrées for a hospital cafeteria because it establishes a budget framework within which the dietetic technician must operate. Understanding the financial limitations allows for informed decision-making regarding the types and quantities of foods that can be realistically procured. It ensures that the selections made align with the cafeteria's financial policies and goals.

Once the budget is established, further steps like conducting a plate-waste study, surveying customers for their preferences, or contacting vendors can be effectively carried out. These actions can then be integrated into a plan that respects the budget, ensuring that the final offerings are not only appealing to customers but also financially viable for the institution.