Section 12.3–quiz: Menu Planning
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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:
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Old menus
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Books
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Trade magazines
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Grocery store fliers
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In the 'Section 12.3\u2013Menu Planning' quiz, learners explore various aspects of menu design and management. Questions assess understanding of aesthetic, business, and nutritional balance in menu planning, crucial for professionals in culinary and hospitality industries.
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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?
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Business balance
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Aesthetic balance
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Nutritional balance
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Revenue balance
Correct Answer
A. Nutritional balanceExplanation
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.Rate this question:
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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?
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Business balance
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Aesthetic balance
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Nutritional balance
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Revenue balance
Correct Answer
A. Business balanceExplanation
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.Rate this question:
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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?
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Business balance
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Aesthetic balance
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Nutritional balance
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Revenue balance
Correct Answer
A. Aesthetic balanceExplanation
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.Rate this question:
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- 5.
Soup du jour is:
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A bean soup.
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A bouillon.
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Different each day.
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Any creamed soup.
Correct Answer
A. 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.Rate this question:
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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?
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What are some possible sources for selecting menu items?
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Once the menu item pool has been narrowed down to “items guests may like,” why might some of the items be eliminated?
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What are the categories of menu items?
Quiz Review Timeline (Updated): Mar 21, 2023 +
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Current Version
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Mar 21, 2023Quiz Edited by
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Feb 03, 2010Quiz Created by
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