Prostart Intro to Marketing & Menu Management

Front

This menu lists all meals available at any time of day. This menu accommodates a wider variety of guests who may differ in lifestyle and work schedules. They can choose whatever they want whenever they want it—for example, breakfast at dinner time.

Back

California

Front

This type of menu offers guests multiple courses for a single set price. For example, a choice of appetizer, full entrée with sides, and a dessert might be offered for one price

Back

Prix Fixe

Front

What type of menu allows chefs or managers to change items after a certain period of time, such as serving four different menus that correspond to the four seasons?

Back

Cyclical

Front

This term describes the amount of money remaining for an operation after expenses, or costs, are paid.

Back

Profit

Front

Which is the correct formula to calculate the plate food cost percentage of a menu item?

Back

Food Cost/Actual Menu Selling Price

Front

When conducting a sales mix analysis, one of your dishes is marked as a "STAR". Which answer below best describes a "STAR" dish?

Back

High Items Sold and High Profitability

Front

In order to find how much I need to sell a plated entree for on my menu, which formula would I use? Options: Item Food Cost / Desired Food Cost %, Desired Food Cost % / Item Food Cost, Selling Price / Food Cost, Gross Profit / Selling Price

Back

Item Food Cost / Desired Food Cost %

Front

The "W" in a SWOT Analysis stands for what?

Back

Weaknesses

Front

The process of communicating a business's messages to its market is called?

Back

Marketing

Front

The list of action steps necessary for an operation to sell a product or service is called a?

Back

Marketing Plan