question

A La Carte Menu:

answer

Offers food items separate prices

question

Du Jour Menu:

answer

Features menu items that are unique to that day

question

Table d'hôte Menu:

answer

Offers diners choices in each course at a single price

question

Cycle Menu:

answer

Systematically utilizes food so that variety and efficiency is achieved over the course of a period of time

question

A menu that offers food from each meal period, served anytime of the day is called:

answer

California Menu

question

An area of a buffet where chefs prepare food to order such as omelets, waffles, pasta or crepes:

answer

Action Station

question

Tasting menu:

answer

A menu offers small portions such as Tapas, Dim Sum, and other foods.

question

Limited Menus:

answer

Quick Service restaurants

question

Receiving input from the front of the house and the kitchen when developing a menu:

answer

Ensures feedback from all is heard and buy-in achieved

question

Information linking buying preferences and how well the business meets those preferences as viewed by the potential buyer is referred to as:

answer

Market Research

question

Menus usually group food items:

answer

In some order in which they are intended to be eaten

question

Having a large number of menu choices:

answer

Overwhelms the guest

question

Family Style Breakfast:

answer

Guests serve themselves from food brought to their table

question

Specials are created in order to:

answer

Showcase the talents of the chef and utilize product prior to its expiration date

question

Formal meals are served:

answer

Without bread, butter, salt or pepper.

question

A La Carte menus are only used in fine dining restaurants:

answer

False

question

Breakfast menus typically offer fewer choices to select from:

answer

False

question

Children's menus are a good way to educate young palates and introduce a wide range of foods to youngsters:

answer

False

question

Brunch menus are typically featured on weekends and may be offered one day a week:

answer

True

question

California menus are so named because they originally appeared in that state:

answer

True

question

When did people begin preparing food in and for groups?

answer

Since ancient times

question

Who is credited with introducing haute cuisine to France?

answer

Catherine de Medici

question

Which scientist invented the canning process?

answer

Appert

question

First known cookbook:

answer

Cookery and Dining in Imperial Rome

question

Crude wooden dishes used from eating in the Middle Ages were known as:

answer

Trenchers

question

Black chefs hats symbolize what?

answer

A master chef, nominated by peers to wear it.

question

Henry II of France is remarkable in our history because:

answer

He married Catherine de Medici who brought her own cook books from Florence, Italy.

question

What is associated with Georges Auguste Esscoffier

answer

Perfected the classical or continental organization of kitchen workers

question

Founder of the modern restaurant:

answer

Boulanger

question

Marie Antonie Careme is not associated with what?

answer

Teaming up with Cesar Ritz to operate many of Europe's finest hotels.

question

First established cook book was written by Apicius

answer

True

question

White castle was the first quick service restaurant

answer

True

question

Monks and friars performed food service including developing liqueurs in the Middle Ages

answer

True

question

A trattoria is a chef's tall hat

answer

False

question

Take out, delivery, and drive through windows are insignificant to the food industry and is decreasing in popularity:

answer

False

question

Resistance food gives to the crushing action of the jaw is:

answer

Texture

question

Flavor of food is distinguished primarily by its:

answer

Aroma

question

Sufrace texture of food:

answer

Consistency

question

Taste panels are best conducted when hunger is likely. Less formal sampling may be done with:

answer

Employees

question

Truth in menu laws apply to menu accuracy and are for the purpose of avoiding misrepresentation which benefits the operator at the expense of the:

answer

Guests

question

Developed by federal government, these define what a food myst be if a specific name is used and exist for all foods except very common ones:

answer

Standard of Identity

question

This helps to avoid the known risks of being overweight that increases the incidence of diabetes, heart disease and cancer.

answer

Food Pyramid

question

Motivation is created and costs are controlled through:

answer

Efficient use of staff, challenging work and productivity

question

Persons who are away from the familiar sights and sounds and smells of home tend to:

answer

Dislike any food

question

Purpose of a menu:

answer

Communicate what is offered, and in commercial options, the price

question

Skills inventory is used to provide the operation with an assessment of skills employees currently possess.

answer

True

question

Majority of institutional food service experiences are dreadful due to meager quality products prepared by unskilled workers.

answer

False

question

Need for water when thirsty is a perceived need.

answer

False

question

Non profit organizations do not need to consider costs even though they are not required to make a profit.

answer

False.

question

Theory of hedonism states that people try to maximize pleasure and minimize pain

answer

True

question

Main functions of a successful menu:

answer

Communication and selling

question

Most menus are:

answer

Printed on paper and give to patrons to look at

question

The back of a traditional menu is used for:

answer

Hours of operation and short notes of interest

question

The front of a traditional menu is used for:

answer

The logo, design, or motif

question

Menus written primarily for Back of the House employees o inform them what must be produced are called:

answer

Production menus

question

Special boards:

answer

To highlight items that management wishes to give greater emphasis to.

question

Clip-ons or inserts are used:

answer

To give greater emphasis to items that management wants to push.

question

Menu format:

answer

Should include clarity, simplicity, and a listing of food in the order that it is usually eaten.

question

It may be helpful to get feedback on how well the menu communicates from:

answer

Persons representative of your target market.

question

Something that is not used in the production menu:

answer

Selling words and fancy descriptions

question

What is considered a traditional menu:

answer

Heavy paper, permanently printed using color and typeface strategically

question

Size of type used from menus:

answer

10-12 point

question

Font most frequently used for menus:

answer

Serif

question

Vertical spacing between type is called:

answer

Leading

question

The manner in which menu items presented should be selected to best suit the needs of the operation:

answer

True

question

Some hospital have staff visit rooms with handheld computers to take orders:

answer

True

question

If a menu is well done, one form is enough for any operation:

answer

False

question

Menus, like individuals, should have personalities:

answer

True

question

The design of the menu has little to do with legibility:

answer

False

question

It is ok to use several fonts on your menu:

answer

True

question

Paying a fair price for desirable product defines:

answer

Perception of Value

question

Non-Cost Pricing does NOT include:

answer

Marginal Analysis

question

Ways to effectively get customers to see value in the product include:

answer

Differentiating the product from competitors

question

Operations that reduce prices in hopes of making it up with increased volume are responding to the economic law of:

answer

Supply and Demand

question

When the cost of the food item is very volatile, the menu price listed is often:

answer

Listed as Market Price

question

When the cost for fresh peaches goes down in July, at the height of the fruits season, prices drop and demand increases. This is known as:

answer

A flexible market

question

The pricing method that classifies labor coasts into high, medium and low is:

answer

Variable cost pricing

question

The method in which a food service decides it needs a standard profit from every patron who enters is called:

answer

Cost-Plus Profit Pricing

question

A set price added to each customers bills for the purpose of establishing a base for atmosphere, entertainment and other costs is called a:

answer

Cover Charge

question

Pricing should be:

answer

Evaluated constantly

question

Employee meals should be considered:

answer

An operating expense that provides a desirable benefit to food service workers

question

The difference between cost and selling price is called markup:

answer

True

question

Copying competitors pricing is an effective method of ensuring popularity and profit:

answer

False

question

Patrons seem to like to have a wide range of prices to choose from within a single menu:

answer

False

question

Assuming other costs have the same ratio to food cost for each menu item is a solid starting point for pricing menu items:

answer

False

question

Marginal Analysis pricing by retail operations including food service to calculate a selling price that establishes the point at which the maximum profit can be made:

answer

True

question

How do you find the pricing multiplier?

answer

100%/x%

question

Finding base selling price:

answer

Price / Percentage

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