Menu & Fac- Ch. 5

• A standardized recipe benefits the operation in that it controls...

• food quality and staff morale

• portion size and food quality

• wholesale food pricing and availability

• vendor relationship management and delivery schedules

Cycle menus are often found in these type of establishments:

• Independent restaurants

• Institutional cooking facilities

• National Franchises

• International hotel chains

Equivalent measure tells us that 3 quarts equals how many fluid ounces?

• 32oz

• 64oz

• 16oz

• 96oz

Equivalent measure tells us that 1 cup holds how many tablespoons?

• 16 Tbsp

• 8 Tbsp

• 2 Tbsp

• 4 Tbsp

Which of the following are NOT one of the "3 Ps" of menu planning?

• Product

• Price

• Promotion

• Preparation Method

What type of menu means "all at one cost"?

• Du Jour

• Cycle

• A la cart

• Table de hote

The term "Du jour" means "of the week"

• True

• False

Which menu change can you make to boost your table turn rate?

• Make your font bigger

• Remove descriptions under menu items

• Lessen the amount of pages/ menu items

• Jack up the AC

How many ounces are in 2 pounds?

• 16oz

• 20oz

• 8oz

• 32oz

The weight of a product before it's prepared or cooked is the

• Edible portion

• yield

• weight

• As purchased