L2 CH2 Menu Management

A menu that prices all items separately is called

• limited.

• prix fixe.

• á la carte.

• California.

Which menu item classification has a low menu mix percentage and a low contribution margin?

• Dog

• Star

• Puzzle

• Plow horse

What type of menu lists the menu items that are available on a particular day?

• Fixed

• Du jour

• Limited

• Prix fixe

The menu price minus the food cost equals the

• menu mix.

• standard food cost.

• food cost percentage.

• contribution margin.

One of the most important marketing tools a restaurant has is

• the prep cooks.

• the assistant manager.

• the menu.

• coupons.

One of the most common ways a restaurant organizes the food on its menu is

• alphabetically.

• highest-priced items first.

• lowest-priced items first.

• in the order in which the food is eaten.

When designing a menu, the term "medium" is best explained as what?

• The physical way the menu is presented

• The font styles used in printing

• Where the photos are placed

• Colors used in printing

This is an analysis of the popularity and the profitability of a group of menu items.

• Sales volume

• Menu engineering

• Contribution margin

• Sales mix analysis

The amount of money remaining for an operation after expenses, or costs, are paid is

• profitability.

• market analysis.

• sales

• straight markup.

The menu similar to a prix fixe menu that bundles various elements into one package is called.

• fixed.

• adjusted.

• California.

• table d'hôte.