F&B MANNAGEMENT CHAPTER 5

What is the primary purpose of a catering menu program?

• To offer a variety of food options to customers

• To reduce operational costs in catering services

• To establish a standardized menu for catering events

• To simplify the event planning process for clients

Which of the following factors is NOT typically considered when designing a catering menu?

• The type of event

• Customer preferences

• Food costs

• The number of staff available

What is the first step in creating a catering menu program?

• Selecting pricing strategies

• Determining the type of event

• Creating promotional materials

• Choosing a location for the event

What is the most important factor when determining the types of dishes for a catering menu?

• Cost-effectiveness

• The availability of seasonal ingredients

• Customer preferences and dietary needs

• The restaurant's branding

What role do "menu formats" play in catering menu design?

• They simplify the event layout

• They help determine the presentation style of dishes

• They ensure all dishes are served at the correct temperature

• They decide the event's theme

How does a catering menu program contribute to the overall success of an event?

• By offering a variety of dishes to suit different tastes

• By limiting the number of menu options to save costs

• By providing discounts for large orders

• By focusing only on dessert items

What is one common menu format used in catering?

• Buffet-style menu

• À la carte menu

• Family-style menu

• All of the above

Why are "price ranges" important when designing a catering menu?

• To ensure the menu stays within a certain budget

• To avoid using expensive ingredients

• To limit customer choices

• To reduce the number of items on the menu

How can a catering business ensure the menu is aligned with customer needs?

• By offering a fixed set of dishes at all times

• By conducting a survey of customer preferences

• By focusing on local ingredients only

• By providing seasonal menus exclusively

What is an example of "menu-item selection" in catering?

• Choosing the type of service (buffet, plated, etc.)

• Selecting specific dishes based on client requests

• Deciding the number of staff required

• Creating event promotional materials