WorksheetsMenu Planning
Total questions: 15
Worksheet time: 8mins
Customer satisfaction is the only thing business owners consider when planning a menu.
True
False
The menu expresses the concept and theme through ____.
à la carte pricing, cycle menus, and Russian service
choice of foods on the menu, prices, and menu design
fixed menus, cycle menus, and hybrid menus
recipes, standardization, and portion size
The three ways of pricing menu items are ____.
à la carte, table d’hôte, and combination
consistency, hors d’oeuvre, and market price
customer preference, market price, and chef choice
hors d’oeuvre, French, and Russian
A list of food and beverage items served in a foodservice operation.
recipe
portion control
menu
Group of people who go out to eat together.
yield
serving
party
Chemical substances in food that help maintain the body.
yield
nutrients
plateware
same foods are offered every day
fixed menu
cycle menu
market menu
hybrid menu
menu repeats periodically
fixed menu
cycle menu
market menu
hybrid menu
menu changes with availability of food products
fixed menu
cycle menu
market menu
hybrid menu
combination of two menu types
fixed menu
cycle menu
market menu
hybrid menu
every item is priced separately
à la carte pricing
table d’hôte pricing
combination pricing
a complete meal is offered at a set price
à la carte pricing
table d’hôte pricing
combination pricing
some items are priced separately; others are priced as a group
à la carte pricing
table d’hôte pricing
combination pricing
The six factors to consider when planning a menu are taste, variety, appearance, nutrition, production methods, and price.
True
False
Appearance of the menu is not an important factor.
True
False
