Menu Planning

Question 1

What is menu planning?

Answer 1

The process of designing a menu that meets the needs of customers while considering costs, nutrition, and food availability.

Question 2

True or False: A menu should only focus on the main course.

Answer 2

False

Question 3

What are the primary types of menus used in hospitality?

Answer 3

À la carte, table d’hôte, and buffet.

Question 4

Fill in the blank: The __________ menu is a fixed-price menu with a set number of courses.

Answer 4

table d’hôte

Question 5

What is the importance of seasonal ingredients in menu planning?

Answer 5

They ensure freshness, flavor, and cost-effectiveness.

Question 6

What does ‘cost control’ in menu planning refer to?

Answer 6

Managing food costs to maximize profitability while maintaining quality.

Question 7

Which dietary needs should be considered in menu planning?

Answer 7

Vegetarian, vegan, gluten-free, nut allergies, and lactose intolerance.

Question 8

Multiple Choice: What is a key factor in determining portion sizes? A) Customer preferences B) Cost C) Both A and B

Answer 8

C) Both A and B

Question 9

What is a ‘cycle menu’?

Answer 9

A menu that changes daily or weekly, repeating after a certain period.

Question 10

True or False: A well-planned menu can enhance customer satisfaction.

Answer 10

True

Question 11

What is the role of a ‘menu brief’?

Answer 11

To outline the objectives and target audience for the menu.

Question 12

Fill in the blank: The __________ is a visual representation of the menu items.

Answer 12

menu board

Question 13

What are ‘menu descriptors’?

Answer 13

Descriptive words and phrases that provide details about menu items.

Question 14

Multiple Choice: Which of the following is NOT a type of menu? A) Static B) Dynamic C) Random

Answer 14

C) Random

Question 15

What is meant by ‘menu pricing strategies’?

Answer 15

Approaches used to set prices based on costs, competition, and customer willingness to pay.

Question 16

True or False: The layout of a menu can influence customer choices.

Answer 16

True

Question 17

What is the significance of food presentation in menu planning?

Answer 17

It enhances the dining experience and can influence perceived value.

Question 18

Fill in the blank: A menu should reflect the __________ of the establishment.

Answer 18

theme

Question 19

What factors influence menu design?

Answer 19

Target market, pricing, food trends, and operational capabilities.

Question 20

Multiple Choice: Which is a benefit of having a diverse menu? A) Attracts more customers B) Increases costs C) Confuses diners

Answer 20

A) Attracts more customers

Question 21

What is the purpose of menu item categorization?

Answer 21

To organize items for easier navigation and decision-making by customers.

Question 22

True or False: Menu planning should ignore customer feedback.

Answer 22

False

Question 23

What does ‘menu engineering’ involve?

Answer 23

Analyzing and optimizing menu items based on popularity and profitability.

Question 24

Fill in the blank: __________ pricing adjusts the price of menu items based on demand.

Answer 24

Dynamic

Question 25

What is a ‘signature dish’?

Answer 25

A menu item that is unique to the establishment and often highlights its culinary style.

Question 26

Multiple Choice: What is a common tool used for menu planning? A) Spreadsheet B) Word Processor C) Both A and B

Answer 26

C) Both A and B