WorksheetsRestaurant Menu Knowledge Quiz
Total questions: 25
Worksheet time: 13mins
What is considered the “authorized representative” of a restaurant?
The server
The menu
The chef
The manager
Which of the following is NOT part of dish structures in a menu?
Soups
Specialties
Main courses
Advertising materials
Which alcoholic drink is categorized as spirits and liquors?
Evian
Vodka
Perrier
Mineral water
Which type of mineral water is described as “without gas”?
Imported mineral water
Spring water
Still mineral water
Table water
One reason why customers may not interpret menus correctly is:
Lack of utensils
Unfamiliar terms from French language
Unclear restaurant policies
Absence of prices
Which course traditionally included compound salads but now may include smoked fish?
Soup
Hors d’oeuvres
Entrée
Sorbet
Which course includes hot and cold soups?
Egg dish
Pasta and rice
Potages
Roast
What does “Farineux” refer to in the menu sequence?
Egg dishes
Pasta and rice
Sorbets
Beverages
Which dish is traditionally roasted game or poultry?
Relevé
Roast (Rôti)
Cold buffet
Savoury
Sorbets were traditionally served to:
End the meal
Refresh the palate during a meal
Accompany roasts
Replace desserts
Which accompaniment is best served with roast turkey?
Chili sauce
Cranberry sauce
Mint jelly
French dressing
Which sauce is hot-tasting and made from horseradish root?
Horseradish sauce
Mint jelly
Cranberry sauce
French dressing
The act of giving suggestions to add to guests’ original orders is called:
Selling strategy
Suggestive selling
Menu familiarization
Food pairing
In suggestive selling, what should servers avoid?
Using descriptive words
Interrupting the guest while ordering
Repeating suggestions
Suggesting at the right time
Which of the following words is recommended in suggestive selling?
Cannot
Do not
Not available
Freshly prepared
Why should servers be price-sensitive in suggestive selling?
To avoid discouraging customers
To compete with other restaurants
To follow manager’s orders
To shorten ordering time
Pairing seafood with white wine is an example of:
Suggestive selling
Wine and food pairing
Dessert upselling
Menu structuring
Up-selling in restaurants is a strategy to:
Reduce sales
Convince guests to spend more money
Limit customer choices
Promote free food
Which method of upselling uses enticing dish descriptions?
Wine pairing
Embellished descriptions
Offering discounts
Suggestive pricing
Which is the ultimate upsell in restaurants?
Beverages
Appetizers
Desserts
Roasts
Which is a recommended way to upsell desserts?
Avoid mentioning them
Offer them after payment
Give mouthwatering descriptions
Hide them in the menu
What should staff be trained in for effective upselling?
Menu knowledge
Personal fashion
Restaurant architecture
Food photography only
Which of the following is NOT an upselling technique?
Offering multiple suggestions
Using embellished descriptions
Giving free food samples to everyone
Wine pairing
Upselling should be done with:
Aggression
Sensitivity
Secrecy
Hesitation
The best way to upsell when a guest refuses appetizers is to:
Stop suggesting
Offer vivid dessert descriptions later
Increase prices
Rush the order
