Menu Planning Flashcards
What is menu planning?
The process of designing a menu that meets the needs of customers while considering costs, nutrition, and food availability.
True or False: A menu should only focus on the main course.
False
What are the primary types of menus used in hospitality?
À la carte, table d’hôte, and buffet.
Fill in the blank: The __________ menu is a fixed-price menu with a set number of courses.
table d’hôte
What is the importance of seasonal ingredients in menu planning?
They ensure freshness, flavor, and cost-effectiveness.
What does ‘cost control’ in menu planning refer to?
Managing food costs to maximize profitability while maintaining quality.
Which dietary needs should be considered in menu planning?
Vegetarian, vegan, gluten-free, nut allergies, and lactose intolerance.
Multiple Choice: What is a key factor in determining portion sizes? A) Customer preferences B) Cost C) Both A and B
C) Both A and B
What is a ‘cycle menu’?
A menu that changes daily or weekly, repeating after a certain period.
True or False: A well-planned menu can enhance customer satisfaction.
True
What is the role of a ‘menu brief’?
To outline the objectives and target audience for the menu.
Fill in the blank: The __________ is a visual representation of the menu items.
menu board
What are ‘menu descriptors’?
Descriptive words and phrases that provide details about menu items.
Multiple Choice: Which of the following is NOT a type of menu? A) Static B) Dynamic C) Random
C) Random
What is meant by ‘menu pricing strategies’?
Approaches used to set prices based on costs, competition, and customer willingness to pay.
True or False: The layout of a menu can influence customer choices.
True
What is the significance of food presentation in menu planning?
It enhances the dining experience and can influence perceived value.
Fill in the blank: A menu should reflect the __________ of the establishment.
theme
What factors influence menu design?
Target market, pricing, food trends, and operational capabilities.
Multiple Choice: Which is a benefit of having a diverse menu? A) Attracts more customers B) Increases costs C) Confuses diners
A) Attracts more customers
What is the purpose of menu item categorization?
To organize items for easier navigation and decision-making by customers.
True or False: Menu planning should ignore customer feedback.
False
What does ‘menu engineering’ involve?
Analyzing and optimizing menu items based on popularity and profitability.
Fill in the blank: __________ pricing adjusts the price of menu items based on demand.
Dynamic
What is a ‘signature dish’?
A menu item that is unique to the establishment and often highlights its culinary style.
Multiple Choice: What is a common tool used for menu planning? A) Spreadsheet B) Word Processor C) Both A and B
C) Both A and B
