RESTAURANT MANAGEMENT CHAPTER 4

RESTAURANT MANAGEMENT CHAPTER 4

12th Grade

30 Qs

quiz-placeholder

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RESTAURANT MANAGEMENT CHAPTER 4

RESTAURANT MANAGEMENT CHAPTER 4

Assessment

Quiz

Education

12th Grade

Practice Problem

Hard

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Thủy Viết

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30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the most important factor in menu planning?

Seasonal availability of ingredients

Financial documentation

Guest seating capacity

Market analysis

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose of standardized recipes?

Enhance creativity

Maintain consistent food quality

Reduce labor costs

Attract more customers

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it essential to consider the capability of chefs when planning a menu?

To ensure the required quality and quantity of food

To minimize preparation time

To increase marketing efficiency

To reduce ingredient costs

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following should not be included in a pricing strategy?

Using market prices for fluctuating items

Listing prices based on cost

Avoiding simultaneous price increases for all items

Increasing portion size before raising prices

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which major trend is influencing restaurant menus today?

Increased use of frozen ingredients

Sustainable and locally sourced food

Larger menu formats

Reduced focus on flavor

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which statement about menu design is true?

Use technical jargon for sophisticated dishes

Place prices far right for clarity

Highlight special items at focal points of the menu

Use clipart for visual appeal

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What helps build perceived price-value?

Lowering product quality

Offering unique menu items

Reducing staff training costs

Avoiding the use of local ingredients

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