Multiple Choice
The most important factor to consider in menu planning is:
A) price of ingredients.
B) skill level of production employees.
C) customer satisfaction.
D) availability of production equipment.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q1: The menu would be categorized as part
Q3: MATCHING. <br>Choose the item that best Match
Q4: The USDA sponsored program to improve school
Q5: Presenting a menu orally to a hospital
Q6: Aesthetic factors in menu planning include fat,sodium,and
Q7: When planning a menu,recommendations are to first
Q8: The "3-A-Day" program was planned to:<br>A)decrease consumption
Q9: If a restaurant is offering seven entrees
Q10: Lettuce served at a restaurant that was
Q11: Having a food cost percentage of 40%