WorksheetsQuiz on Menu Types and Statements-C2
Total questions: 30
Worksheet time: 18mins
Indicate whether the statement is true or false. Most menus organize food items according to the order in which they are usually eaten.
True
False
Indicate whether the statement is true or false. Debt is defined as the amount of money remaining for an operation after expenses, or costs, are paid.
True
False
Indicate whether the statement is true or false. Plow horses are unpopular and unprofitable.
True
False
Indicate whether the statement is true or false. A limited menu lists the menu items that are available on a particular day.
True
False
Indicate whether the statement is true or false. The most popular marketing tool a restaurant has is its chef.
True
False
Identify the choice that best completes the statement or answers the question. Which type of menu prices each item separately?
Limited
Du jour
À la carte
Table d’hôte
Identify the choice that best completes the statement or answers the question. Which type of menu lists the menu items that are available on a particular day?
Fixed
Du jour
Limited
Prix fixe
Identify the choice that best completes the statement or answers the question. Chefs or managers change the menu items after a certain period of time on which type of menu?
Du jour
Limited
Cyclical
California
Identify the choice that best completes the statement or answers the question. A menu that offers only a few selections is what type of menu?
Fixed
Limited
Cyclical
California
Identify the choice that best completes the statement or answers the question. Which type of menu lists all meals available at any time of day and is often used by diners that are open 24 hours a day?
Limited
California
Prix fixe
Table d’hôte
The menu similar to a prix fixe menu that bundles various elements into one package is called
fixed
prix fixe
California
table d’hôte
Which type of menu offers the same items every day?
À la carte
Fixed
Limited
Du jour
Which type of menu offers menu items only for a short period of time?
Prix fixe
California
Limited time offer
Du jour
What does the French term “du jour” mean?
Of the morning
Of the week
Of the month
Of the day
In the United States, a du jour menu is often presented as a
weekly specials menu
appetizers menu
daily specials menu
chef’s menu
Which type of menu is most often used at banquets?
Fixed
Prix fixe
Table d’hôte
Du jour
A menu presented on blackboards, whiteboards, or directly on the walls or fixtures of an operation is called a
spoken menu
static menu
menu board
written board
A menu that is verbally presented to guests by staff members is called a
spoken menu
verbal menu
oral menu
expressed menu
The number of times an item is sold in a time period is called the
sales mix analysis.
sales volume.
profitability.
margin.
Why is pricing a menu a critical process for any operation?
It determines profitability.
It determines sales volume.
It determines sales mix.
It predicts stars and dogs.
What is the best solution to helping out a puzzle menu item?
Remove it from the menu.
Reposition it on the menu.
Decrease its price.
Increase its price.
Which pricing method works for à la carte menu items as well as menu items that comprise a meal?
Food cost percentage method
Set dollar amount markup
Contribution margin method
Set percentage increase method
Informing guests, selling products, and creating identity are all functions performed simultaneously by
direct marketing.
greeters.
websites.
the menu.
What method for pricing menu items uses operation-wide data to determine a dollar amount that must be added to each major menu item’s food cost?
Set percentage increase method
Contribution margin method
Average cover method
Set dollar markup
How do most restaurants commonly organize the food on their menus?
In the order in which the food is eaten
Lowest-priced items first
Highest-priced items first
Alphabetically
(a) systematically breaks down a menu’s components to analyze which items are making money and which items are selling.
A(n) (a) menu lists the menu items that are available on a particular day.
(a) is defined as the amount of money remaining for an operation after expenses, or costs, are paid.
A(n) (a) menu lists all meals available at any time of day.
Compare the food cost percentage method and contribution margin method of pricing menu items.
