Menu development quiz

Why do we plan menus?

• Too control the costs

• Inform the customers what we offer

• Too added dishes that are our favourites

What does sales analysis do for a catering business

• Allows an organisation to see which dishes or products have or haven’t sold well

• Give the owner information that it is not useful

What does mixed sales mean?

• Some dishes will make a lower or higher profit than others

• A mixed of different types of cuisine

• A mixture of starters, mains and dessert courses

Do you plan a menu using ingredients or commodities that are out of season? (Yes or No answer)

What is a balanced menu?

Do we use French and English wording on the same menu?

• Yes

• No

Do we use the same word when describing a dish twice on a menu?

• Yes

• No

• Maybe

What factors do we consider planning a menu?

• Seasonality

• Staff training

• Equipment

• Is it easy menu to make

Do you have a better understanding why it is important to plan menus correctly?

• Yes

• No