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- 1. Multiple Choice
Customer satisfaction is the only thing business owners consider when planning a menu.
True
False
- 2. Multiple Choice
The menu expresses the concept and theme through ____.
à la carte pricing, cycle menus, and Russian service
choice of foods on the menu, prices, and menu design
fixed menus, cycle menus, and hybrid menus
recipes, standardization, and portion size
- 3. Multiple Choice
The three ways of pricing menu items are ____.
à la carte, table d’hôte, and combination
consistency, hors d’oeuvre, and market price
customer preference, market price, and chef choice
hors d’oeuvre, French, and Russian
- 4. Multiple Choice
A list of food and beverage items served in a foodservice operation.
recipe
portion control
menu
- 5. Multiple Choice
Group of people who go out to eat together.
yield
serving
party
- 6. Multiple Choice
Chemical substances in food that help maintain the body.
yield
nutrients
plateware
- 7. Multiple Choice
same foods are offered every day
fixed menu
cycle menu
market menu
hybrid menu
- 8. Multiple Choice
menu repeats periodically
fixed menu
cycle menu
market menu
hybrid menu
- 9. Multiple Choice
menu changes with availability of food products
fixed menu
cycle menu
market menu
hybrid menu
- 10. Multiple Choice
combination of two menu types
fixed menu
cycle menu
market menu
hybrid menu
- 11. Multiple Choice
every item is priced separately
à la carte pricing
table d’hôte pricing
combination pricing
- 12. Multiple Choice
a complete meal is offered at a set price
à la carte pricing
table d’hôte pricing
combination pricing
- 13. Multiple Choice
some items are priced separately; others are priced as a group
à la carte pricing
table d’hôte pricing
combination pricing
- 14. Multiple Choice
The six factors to consider when planning a menu are taste, variety, appearance, nutrition, production methods, and price.
True
False
- 15. Multiple Choice
Appearance of the menu is not an important factor.
True
False
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