
Menu & Fac- Ch. 5
Authored by Jana Stewart
Hospitality and Catering
University
Used 2+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A standardized recipe benefits the operation in that it controls...
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cycle menus are often found in these type of establishments:
Independent restaurants
Institutional cooking facilities
National Franchises
International hotel chains
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Equivalent measure tells us that 3 quarts equals how many fluid ounces?
32oz
64oz
16oz
96oz
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Equivalent measure tells us that 1 cup holds how many tablespoons?
16 Tbsp
8 Tbsp
2 Tbsp
4 Tbsp
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following are NOT one of the "3 Ps" of menu planning?
Product
Price
Promotion
Preparation Method
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of menu means "all at one cost"?
Du Jour
Cycle
A la cart
Table de hote
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The term "Du jour" means "of the week"
True
False
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