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10 Cards in this Set
- Front
- Back
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prix fixe referrers to an __________ menu a.) a la carte b.)du jour c.)cycle based d.) table d' hote |
d.) table d'hote |
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ehrn you can order your own food you are most likely ordering from an__________ menu a.)cycle b.)a la carte c.)prix fixe d.) table d hote |
b.) a la carte |
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breakfast menus typically focus on items that: a.) are fun to eat b.) include a varitey of vegtables c.)are simple and inexpensive d.) are light and flavorful |
c.) are simple and inexpensive |
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the following items have a direct impact on what kind of menu items the operation can offer and expect: a.) ingredient availability b.)layout concerns c.)management leadership styles d.)theme or cusine |
c.) management leadership styles |
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asthetic balance refers to: a.) the realationship between food costs, menu prices, and other financial /marketing considerations b.)a commercial operations need to place items on the menu that will yeild a specific level o profitability c.)the mix of guests from various demographic groups d.) the degree to which meals have been developed with an eye to the colors,textures and flavors |
d.) the degree to which meals have been developed |
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the qualitites of a menu require all of the following characteristics with the exception of? a.) flavor b.)a commercial operations needs to place items on the menu that will yield a specific level of profitability c.)cost d.)texture |
cost |
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one of the most common mistakes in menu design is: a.) using more than two colors b.)omitting basic information about the restaurant c.)printing the menu on two types of paper d.) using free lance artits to design the menu |
b.) ommiting basic information about the resturant |
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based on the information you read which of the following is not a common menu design mistake a.)typing is too small b.)clip-on problems c.)every item is treated the same d.) menu items are too big |
d.) menu items are too big |
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which of the following terms describes a menu item that is high in popularity,but low in contribution margin? a.)plow horse b.)dog c.)puzzle d.)star |
a.) plowhorse |
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when managers are reengineering a menu, they are most likely to make which of the following changes? a.)adjusting stars b.)remove puzzles c.)re position dogs d.)repricing plowhorses |
d.) repricing plowhorses |
