Menu Planning

Customer satisfaction is the only thing business owners consider when planning a menu.

• True

• False

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

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

A list of food and beverage items served in a foodservice operation.

• recipe

• portion control

• menu

Group of people who go out to eat together.

• yield

• serving

• party

Chemical substances in food that help maintain the body.

• yield

• nutrients

• plateware

same foods are offered every day

• fixed menu

• cycle menu

• market menu

• hybrid menu

menu repeats periodically

• fixed menu

• cycle menu

• market menu

• hybrid menu

menu changes with availability of food products

• fixed menu

• cycle menu

• market menu

• hybrid menu

combination of two menu types

• fixed menu

• cycle menu

• market menu

• hybrid menu