Chat with AIExam 1: Menu Design and Engineerin
Exam 1: Menu Design and Engineerin13 Questions
Exam 2: Marketing: Research Analysis and Building a Customer Base Chapter Overview10 Questions
Exam 3: Site Selection7 Questions
Exam 4: Business Plan9 Questions
Exam 5: Finance and Accounting11 Questions
Exam 6: Building the Restaurant7 Questions
Exam 7: Sanitation Management22 Questions
Exam 8: Restaurant Management and Operations Analysis11 Questions
Exam 9: Customer Service9 Questions
Exam 10: Human Resource Management18 Questions
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What is meant by price/value perception?
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VerifiedPrice or value perception is reached when customers believe they are re- ceiving value for the price they are paying no matter what that price is.
Name five factors that must be taken into account when engi- neering and designing a menu.
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Verifiedthe physical size of the menu
the number of menu items
the color of the paper
the script and size of the font
the pricing
the language and descriptions
truth in menu
What is mark up pricing?
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VerifiedMark up pricing is a method of menu pricing that accounts for the res- taurant's desired food cost.If the food cost objective is 32 percent, the raw food cost is divided by 32 percent to arrive at the menu item price.
If customers comment that the menu does not have enough vari- ety, what can you do to the menu to improve the perceived per- ception of the variety?
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(43) Even though it was only mentioned briefly in the chapter, what is the prime cost method?
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(39) Why is menu development so important to the rest of the plan- ning process?
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(35) List the three pricing methods presented in this chapter and briefly explain each.
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