4. Catering Menu Program Quiz

What is the basic menu format used to develop catering menus?

• Chinese menu plans

• Classical French menu plans

• Italian menu plans

• Mexican menu plans

Which service style is often combined with aspects of Russian service in American foodservice?

• Buffet service

• American service

• Russian service

• French service

What is the most appropriate and popular style of table service used in formal catering?

• French service

• Russian service

• Buffet service

• American service

Which style of table service is most commonly used in catering in the United States?

• French service

• Buffet service

• Russian service

• American service

What are the three major aspects of the menu program?

• The level of cuisine, The menu items selected, The quality of the food product

• The level of cuisine, The menu items rejected, The quality of the food product

• The level of cuisine, The menu items selected, The quantity of the food product

• The level of cuisine, The menu items selected, The presentation of the food product

What should catering menu items fulfill according to the text?

• The items can be purchased in large volumes at the required quality

• The item is available for purchase at a price that results in a high food cost percentage

• The item is available for purchase through special distribution channels year-round

• The items can be purchased in small volumes at the required quality

What is a major management concern regarding food production for catering menus?

• Availability of kitchen utensils

• Availability of kitchen equipment

• Availability of kitchen staff

• Availability of kitchen space

What is the purpose of seasonal menus according to the text?

• To confuse customers

• To increase costs

• To limit menu options

• To respond to customer needs

What is an important skill for every catering manager to develop according to the text?

• Understanding of current trends

• Budgeting skills

• Customer service skills

• Cooking skills

What are the areas covered under operational control in a foodservice operation?

• Costing, Pricing, Purchasing, Production, Presentation, Service

• Cooking, Cleaning, Serving, Billing, Marketing

• Inventory, Staffing, Training, Advertising, Sales

• Quality control, Customer service, Menu planning, Employee management, Financial management