
Menu Planning Quiz
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Hospitality and Catering
12th Grade

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of a menu for customers?
A strategic document for management
A list of offerings with prices stated
A historical record of past sales
A tool for employee training
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a type of objective mentioned in menu planning?
Growth
Customer satisfaction
Employee welfare
Financial stability
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a key factor in market research for menu planning?
Understanding guest preferences
Limiting menu items
Creating a mission statement
Designing the restaurant layout
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should menu items be organized?
Alphabetically
By popularity
By price only
In the order they are usually eaten
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended number of entrées on a typical menu?
At least 5
2 to 3
10 to 12
1 to 2
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a method of presenting a menu?
Written menus only
Only through printed brochures
Only through verbal recitation
Signboards and digital formats
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the significance of balance in menu item selection?
To provide variety and meet different preferences
To limit the number of choices available
To focus solely on vegetarian options
To ensure all items are the same price
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