Foundation of restaurant management 2 Chapter 2 quiz

A menu that prices all items separately is called

• Limited

• prix fixe

• a la carte

• California

Which menu item classification has a low menu mix percentage and a Slow contribution margin

• Dog

• Star

• Puzzle

• Plow horse

What type of menu lists the menu items that are available on a particular day

• Fixed

• Du jour

• Limited

• Prix Fix

The menu price minus the food cost equal the

• menu mix

• standard food cost

• Food cost percentage

• contribution margin

One of the most important marketing tools, a restaurant has is

• the prep cooks

• the assistant manager

• the menu

• coupons

One of the most common ways a restaurant organizes the food on its menu is

• Alphabetically

• highest priced items first

• lowest priced items first

• The order in which the food is eaten

When designing a menu, the term medium is best explained a what?

• The physical way the menu is presented

• The font style used in printing

• Where the photos are placed

• Color used in printing

This is an analysis of the popularity and the profitability of a group of menu items

• Sales Volume

• Menu engineering

• Contribution margin

• Sales mix analysis

The amount of money remaining for an operation after expenses, or costs, are paid is

• Profitablitliy

• Market analysis

• sales

• straight markup

The menu similar to a prix fixe menu that bundles various element into one package is called

• fixed

• adjusted

• California

• Table d'hote