Question 1

Truth in menu laws would prohibit which of the following practices?

Accepted Answer

A) Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice." 
B) Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu. 
C) Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak." 
D) Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve. 
A) Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice." 
B) Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu. 
C) Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak." 
D) Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve.

Question 2

The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.

Accepted Answer

A) center 
B) lower right corner 
C) upper left corner 
D) upper right corner 
A) center 
B) lower right corner 
C) upper left corner 
D) upper right corner

Question 3

Food preferences express the degree of liking for a food item.

Accepted Answer

A) True 
 B)False

Question 4

MATCHING. 
Choose the item that best Match the following:
-Static menu

Accepted Answer

A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days 
A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days

Question 5

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Accepted Answer

A) True 
 B)False

Question 6

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

Accepted Answer

A) True 
 B)False

Question 7

Number,skill level,and available hours of labor are production capability issues that should be considered in menu planning.

Accepted Answer

A) True 
 B)False

Question 8

Healthcare reform legislation requires vending companies to post calories on vending machines.

Accepted Answer

A) True 
 B)False

Truth in menu laws would prohibit which of the following practices?

The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.

Food preferences express the degree of liking for a food item.

MATCHING. Choose the item that best Match the following: -Static menu

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

Number,skill level,and available hours of labor are production capability issues that should be considered in menu planning.

Healthcare reform legislation requires vending companies to post calories on vending machines.

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 3: The Menu

Truth in menu laws would prohibit which of the following practices?

The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.

Food preferences express the degree of liking for a food item.

MATCHING. Choose the item that best Match the following: -Static menu

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

Number,skill level,and available hours of labor are production capability issues that should be considered in menu planning.

Healthcare reform legislation requires vending companies to post calories on vending machines.

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters