Section 12.3–quiz: Menu Planning

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Questions: 10 | Attempts: 1,199 | Updated: Mar 21, 2023

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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
Correct Answer
D. Grocery store fliers

Explanation
Amanda is looking for sources to gather ideas for the new menu. Old menus, books, and trade magazines are all good sources because they can provide inspiration and ideas for different pasta dishes. However, grocery store fliers may not be the best source for menu ideas as they typically focus more on advertising and promoting specific products rather than providing creative and unique pasta dish ideas.

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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
Correct Answer
C. Nutritional balance

Explanation
Tristan is trying to achieve nutritional balance by revising his menu to include more low-sodium dishes. This means he wants to provide a variety of options that are not only tasty but also meet the dietary needs of his customers. By offering more low-sodium dishes, Tristan aims to provide a balanced menu that caters to the nutritional requirements of his customers.

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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
Correct Answer
A. Business balance

Explanation
Karen is trying to achieve a business balance by removing the duck l'orange from the menu. This means that she is making a decision based on the practical aspects of running the business, such as the extensive preparation time and the low demand from guests. By removing this item, she is aiming to streamline operations and maximize profitability by focusing on dishes that are more popular and easier to prepare.

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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
Correct Answer
B. Aesthetic balance

Explanation
José is trying to achieve aesthetic balance on the new table d’hote menu. Aesthetic balance refers to creating a visually appealing and harmonious arrangement of different elements. In this case, José wants to ensure that the foods vary in color, texture, and that the flavors are compatible, which will result in a visually pleasing and well-balanced menu. It is important for the dishes to be visually appealing as it can enhance the overall dining experience and attract customers.

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5.

Soup du jour is:
- A.
  
  A bean soup.
- B.
  
  A bouillon.
- C.
  
  Different each day.
- D.
  
  Any creamed soup.
Correct Answer
C. Different each day.

Explanation
The correct answer is "different each day" because "Soup du jour" is a French phrase that translates to "soup of the day." This implies that the soup being referred to is not a specific type or flavor, but rather changes daily. Therefore, it can be concluded that "Soup du jour" is different each day.

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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?

Section 12.3–quiz: Menu Planning

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:

Tristan is revising his menu so that there are more low-sodium dishes offered. What type of balance is he trying to achieve?

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?

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?

Soup du jour is:

Why is proper menu planning important?

What five components of a property have a direct impact on what kinds of menu items can be offered?

What are some possible sources for selecting menu items?

Once the menu item pool has been narrowed down to “items guests may like,” why might some of the items be eliminated?

What are the categories of menu items?