EVO307-P1

What’s a la carte Menu?

• Selected meals

• Items priced & ordered separately

• Finger & Fork items

• Items listed separately

What is an internal factor of pricing decision?

• Cost of ingredients

• Location

• Menu layout

• Customers

Who to ask to check the quality of food service?

• The chef

• Manager

• Steward

• The guest

What external factor influences menu prices?

• Staff skills

• Style of service

• Cooking methods

• Seasonality of products

The process to select, purchase and prepare the food one will eat at a select period of time is

• Menu

• Menu Composition

• Menu Planning

• Market Survey

____________ is a combination of taste and smell and what drives appetite.

• Senses

• Common Allergens

• Cooking Methods

• Flavor

A la carte, semi a la carte, prix fixe, and table d’ hote are types of these

• Common Allergens

• Menu Styles

• Food Allergies

• Menu Composition

is promoting and planning a food service environment based on these guidelines: locally grown, organic, fresh, healthy, reusable, compostable, recyclable, vegetarian, ethically produced and quality.

• Healthy Options

• Age Influences

• Menu Categories

• Sustainable Catering

______________ is to divide the menu into areas that categorize the menu items with similarities.

• Market Classifications

• Menu Categories

• Healthy Options

• Age Influences

______________ is to establishing who is the customer as part of the market survey process.

• Desired Market

• Age Influences

• Menu Composition

• Sustainable Catering