F&B MANAGEMNT CHAPTER 8

F&B MANAGEMNT CHAPTER 8

12th Grade

30 Qs

quiz-placeholder

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F&B MANAGEMNT CHAPTER 8

F&B MANAGEMNT CHAPTER 8

Assessment

Quiz

Education

12th Grade

Practice Problem

Easy

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Thủy Viết

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30 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary goal of catering menu design?

To offer a wide variety of dishes for every event

To ensure that the menu aligns with the event’s theme and meets customer preferences

To limit the number of food choices

To focus only on low-cost ingredients

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following factors should be considered when designing a catering menu?

Customer preferences and dietary needs

The type of event being catered

Seasonal availability of ingredients

All of the above

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is "menu layout" in the context of catering menu design?

The physical arrangement of items on a printed or digital menu

The selection of dishes based on their nutritional value

The process of determining food prices

The marketing strategies used to promote menu items

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is "menu variety" important in catering menu design?

To ensure that customers have multiple options to choose from

To keep the event simple and reduce costs

To limit the number of high-cost items

To focus on only one type of cuisine

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How can "customer preferences" influence catering menu design?

By ensuring that the menu reflects the tastes, dietary restrictions, and preferences of the event attendees

By limiting the number of food options available

By increasing food costs unnecessarily

By focusing only on traditional dishes

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of "menu descriptions" in catering?

To give detailed explanations of each dish to entice customers

To reduce the number of dishes on the menu

To list only the ingredients used in each dish

To limit customer choices to reduce food waste

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does "thematic consistency" in menu design benefit catering events?

It ensures that the food items align with the theme and atmosphere of the event, enhancing the guest experience

It focuses on offering the cheapest dishes available

It limits the use of creative food options

It reduces the variety of beverages offered

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