Question 1

How do you derive menu mix percentage?

Accepted Answer

The number of an item (like roast beef sandwiches) sold, divided by the number of all items (like all entrée sandwiches) sold, is called the menu mix percentage.

Question 2

Which of these is an advantage to using a standard menu?

Accepted Answer

A)  Standard menus allow for great flexibility from day to day 
B)  You don't need to select items for a standard menu, because these are created by a franchise owner 
C)  Because menu items remain the same, future sales are easier to predict 
D)  Such a menu offers suggestions to your guests, so your servers don't have to do so 
A)  Standard menus allow for great flexibility from day to day 
B)  You don't need to select items for a standard menu, because these are created by a franchise owner 
C)  Because menu items remain the same, future sales are easier to predict 
D)  Such a menu offers suggestions to your guests, so your servers don't have to do so C

Question 3

Which of the following elements must menu planning include?

Accepted Answer

A)  Printing the menus from a template 
B)  Consulting with your competition 
C)  Training your vendors to bring the right ingredients 
D)  Considering menu type, menu nutrition, menu design 
A)  Printing the menus from a template 
B)  Consulting with your competition 
C)  Training your vendors to bring the right ingredients 
D)  Considering menu type, menu nutrition, menu design D

Question 4

When you barter goods and/or services, how are these accounted for in your sales?

Accepted Answer

A)  Barter transactions should be accounted for at fair market value 
B)  Barter transactions are inherently illegal 
C)  Barter transactions cost you less, so you should account for them at cost 
D)  Barter transactions need not be accounted for, because no money changes hands 
A)  Barter transactions should be accounted for at fair market value 
B)  Barter transactions are inherently illegal 
C)  Barter transactions cost you less, so you should account for them at cost 
D)  Barter transactions need not be accounted for, because no money changes hands

Question 5

One advantage of a well-designed menu is that it eliminates the need to train the waitstaff regarding sales techniques.

Accepted Answer

A) True 
 B)False

Question 6

In designing a menu, which of the following should be considered?

Accepted Answer

A)  Customers 
B)  Product availability 
C)  Skill level of staff 
D)  Kitchen design 
E)  All answers are correct 
A)  Customers 
B)  Product availability 
C)  Skill level of staff 
D)  Kitchen design 
E)  All answers are correct

Question 7

Menu cost and menu price are the same thing.

Accepted Answer

A) True 
 B)False

Question 8

Menu engineering should be used to help determine the placement of items on the menu.

Accepted Answer

A) True 
 B)False

Question 9

What is barter?

Accepted Answer

Bartering is defined

Question 10

What is menu design?

Accepted Answer

The art of laying out the menu

Question 11

Your menu doesn't have anything to do with your operational manner and processes of daily functioning.

Accepted Answer

A) True 
 B)False

Question 12

Customers might still return even if they perceive your restaurant as too expensive. If they perceive your restaurant as unclean, will they return?

Accepted Answer

The answer of Customers might still return even if they...

Question 13

Why do restaurants conduct market surveys?

Accepted Answer

Restaurants conduct

Question 14

What does menu nutrition mean?

Accepted Answer

Menu nutrition means the quali

Question 15

A menu should be laid out to flow in the same order as the items are served in a meal.

Accepted Answer

A) True 
 B)False

Question 16

Specials should generally be priced at lower-than-average contribution margins to ensure that they will sell.

Accepted Answer

A) True 
 B)False

Question 17

The menu is the primary food service sales tool.

Accepted Answer

A) True 
 B)False

Question 18

Let's say your menu offers free-range chicken and organic beef entrée items on the menu. The vendor couldn't bring either this week. What can you do?

Accepted Answer

A)  Substitute more economical chicken and beef products 
B)  Substitute more expensive chicken and beef products 
C)  Inform guests and allow them to decide whether they still want the item 
D)  Remind guests that free range and organic meats are healthier 
A)  Substitute more economical chicken and beef products 
B)  Substitute more expensive chicken and beef products 
C)  Inform guests and allow them to decide whether they still want the item 
D)  Remind guests that free range and organic meats are healthier

Question 19

One advantage of a daily menu is that it allows the manager to take advantage of special buys and to offer them as daily specials to the customer.

Accepted Answer

A) True 
 B)False

Question 20

If your restaurant is very expensive and upscale, your menu must:

Accepted Answer

A)  Feature organic and vegetarian items 
B)  Include a long wine list 
C)  Spell out dollar amounts instead of using numerals and dollar signs 
D)  Match your image 
A)  Feature organic and vegetarian items 
B)  Include a long wine list 
C)  Spell out dollar amounts instead of using numerals and dollar signs 
D)  Match your image

How do you derive menu mix percentage?

Which of these is an advantage to using a standard menu?

Which of the following elements must menu planning include?

When you barter goods and/or services, how are these accounted for in your sales?

One advantage of a well-designed menu is that it eliminates the need to train the waitstaff regarding sales techniques.

In designing a menu, which of the following should be considered?

Menu cost and menu price are the same thing.

Menu engineering should be used to help determine the placement of items on the menu.

What is barter?

What is menu design?

Your menu doesn't have anything to do with your operational manner and processes of daily functioning.

Customers might still return even if they perceive your restaurant as too expensive. If they perceive your restaurant as unclean, will they return?

Why do restaurants conduct market surveys?

What does menu nutrition mean?

A menu should be laid out to flow in the same order as the items are served in a meal.

Specials should generally be priced at lower-than-average contribution margins to ensure that they will sell.

The menu is the primary food service sales tool.

Let's say your menu offers free-range chicken and organic beef entrée items on the menu. The vendor couldn't bring either this week. What can you do?

One advantage of a daily menu is that it allows the manager to take advantage of special buys and to offer them as daily specials to the customer.

If your restaurant is very expensive and upscale, your menu must:

Overview of the Industry and the Managers Role

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 2: Menu Development

How do you derive menu mix percentage?

Which of these is an advantage to using a standard menu?

Which of the following elements must menu planning include?

When you barter goods and/or services, how are these accounted for in your sales?

One advantage of a well-designed menu is that it eliminates the need to train the waitstaff regarding sales techniques.

In designing a menu, which of the following should be considered?

Menu cost and menu price are the same thing.

Menu engineering should be used to help determine the placement of items on the menu.

What is barter?

What is menu design?

Your menu doesn't have anything to do with your operational manner and processes of daily functioning.

Customers might still return even if they perceive your restaurant as too expensive. If they perceive your restaurant as unclean, will they return?

Why do restaurants conduct market surveys?

What does menu nutrition mean?

A menu should be laid out to flow in the same order as the items are served in a meal.

Specials should generally be priced at lower-than-average contribution margins to ensure that they will sell.

The menu is the primary food service sales tool.

Let's say your menu offers free-range chicken and organic beef entrée items on the menu. The vendor couldn't bring either this week. What can you do?

One advantage of a daily menu is that it allows the manager to take advantage of special buys and to offer them as daily specials to the customer.

If your restaurant is very expensive and upscale, your menu must:

Overview of the Industry and the Managers Role

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters