RESTAURANT MANAGEMENT CHAPTER 4

What is the most important factor in menu planning?

• Seasonal availability of ingredients

• Financial documentation

• Guest seating capacity

• Market analysis

What is the primary purpose of standardized recipes?

• Enhance creativity

• Maintain consistent food quality

• Reduce labor costs

• Attract more customers

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

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

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

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

What helps build perceived price-value?

• Lowering product quality

• Offering unique menu items

• Reducing staff training costs

• Avoiding the use of local ingredients

Why should menu prices align with the concept and target market?

• To simplify financial audits

• To meet customer expectations

• To reduce operational complexity

• To standardize portion sizes

What is a significant disadvantage of laminated menus?

• Lack of durability

• Difficulty in updating items

• High production costs

• Poor visual appeal

Why might a restaurant operator remove an item from the menu?

• To simplify the menu layout

• Due to the seasonal unavailability of ingredients

• To reduce production costs

• To align with new dietary trends