G-W Learning | Culinary Arts

Activities Recipes Resources Support Mobile Site

Chapter 51 - Menus: In Review

1. Name the types of foodservice establishments most likely to employ the following menu formats:

1. market menu
   
2. static menu
   
3. cycle menu
   
4. table d'hôte
   

2. Name the menu format associated with each advantage described below.

1. Customers know their favorite items will be available every day.
   
2. Chef can use the best products available at any given time.
   
3. When the same customers are served day after day, it keeps them from getting bored with menu offerings.
   

3. True or false. An à la carte menu charges for each course separately.
     A. True B. False
4. The combination of items offered on a menu is called _____.
     A. menu mechanics B. prix fixe C. cycle menu D. menu mix
5. List two considerations for achieving good menu mix.
   
6. List two cost-based menu pricing methods.
   
7. Food Cost per Portion ÷ Standard Food Cost Percentage = Menu Price is the formula for which menu pricing method?
     A. markup B. food cost percentage C. going rate D. prix fixe
8. What is the goal of good menu mechanics?
   
9. True or false. Menu mechanics involves composing and pricing the menu.
     A. True B. False
10. What guidelines should restaurant operations use when writing menu text?
    
11. List six decisions that must be made during menu design and layout.
    
12. Name three nutrition considerations chefs and restaurateurs should consider when shaping menus.
    

| Mobile Site | About | Contact | Terms and Conditions | Copyright © The Goodheart-Willcox Co., Inc. All rights reserved.