Section 12.3–quiz: Menu Planning
10 Questions
| Total Attempts: 292
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Section 12. 3–Quiz: Menu Planning
Questions and Answers
- 1.Amanda is preparing a new menu for the hotel’s pasta bar. She’s decided that she first wants to create a large pool of possible menu items and then whittle it down by passing it among her staff. All of the following would be good sources for ideas, except:
- A.
Old menus
- B.
Books
- C.
Trade magazines
- D.
Grocery store fliers
- 2.Tristan is revising his menu so that there are more low-sodium dishes offered. What type of balance is he trying to achieve?
- A.
Business balance
- B.
Aesthetic balance
- C.
Nutritional balance
- D.
Revenue balance
- 3.Karen has decided to remove the duck l’orange from the menu because of its extensive preparation time and the fact that few guests order it. What type of menu balance is she trying to achieve?
- A.
Business balance
- B.
Aesthetic balance
- C.
Nutritional balance
- D.
Revenue balance
- 4.José is trying to determine which foods will taste best together on the new table d’hote menu. He wants to make sure they foods vary in color, texture, and that the flavors are compatible. What type of menu balance is he trying to achieve?
- A.
Business balance
- B.
Aesthetic balance
- C.
Nutritional balance
- D.
Revenue balance
- 5.Soup du jour is:
- A.
A bean soup.
- B.
A bouillon.
- C.
Different each day.
- D.
Any creamed soup.
- 6.Why is proper menu planning important?
- 7.What five components of a property have a direct impact on what kinds of menu items can be offered?
- 8.What are some possible sources for selecting menu items?
- 9.Once the menu item pool has been narrowed down to “items guests may like,” why might some of the items be eliminated?
- 10.What are the categories of menu items?
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