RSTO 1321 Menu Management Final Review Flashcards
An all-you-can-eat buffet bases its sales price on which of the following?
A) Direct labor cost per customer
B) Total daily food cost
(C) Avarage food cost per customer
D) Gross profit per customer
A table d’hote menu’s sales price is calculated using _____ ?
A) The cost of the highest price option in each course
B) The sum of the food costs of each dish on the menu
(C) The entrée cost and a Q factor
D) The average cost per portion
Which of the following is an example of a variable cost?
A) Insurance
B) Rent
(C) Hourly wages
D) Salaries
If a company uses the base price method, what is the food cost for a dish that must sell for $4.95 at a food cost percentage of 30%?
A) $16.50
B) $40.95
(C) $1.49
D) $4.95
Which of the following pricing methods will not calculate a sales price?
A) Insurance
B) Rent
(C) Hourly wages
D) Salaries
Why is it risky to set menu prices by matching competitors” price?
A) Customers will likely stick with the business that was there first.
B) The competitors are likely losing money.
C) Competing on price is never a good idea.
(D) The menu planner doesn’t know the competitors’ costs.
A high-end restaurant can communicate luxury to its customers by pricing a steak at which of the following prices?
(A) $21
B) $60.55
C) $24.99
D) $14.95
Which of the following is not a price that is typically comfortable for customers?
A) $4.95
B) $4.99
(C) $5.01
D) $5
What is gross profit?
A) The money a business owner keeps after taxes are paid.
B) The money collected from customers before any expenses are paid.
C) The money a business makes after it pays all of its expenses.
(D) The money remaining from sales after food and beverage costs are paid.
Which of the following is an example of a fixed cost?
A) Hourly wages
B) Food cost
(C) Salaries
D) None of the above
Noncommercial operations, like schools and corporate cafeterias, typically employ which pricing method?
A) Food cost percentage method
(B) Base price method
C) Prime cost method
D) Gross profit method
Which of the following is an example of a “point of origin” truth-in-menu violation?
A) Advertising “French bread” but using flour milled in the United States
B) Advertising “French fries” but using potatoes from Idaho
C) Advertising “French toast” but using a recipe from an American cookbook
(D) Advertising “French truffles” but using truffles from Italy
Which of the following is an example of a “product identification” truth-in-menu violation?
A) Listing “fried fish” on the menu and changing which fish is served each day.
B) Serving grouper for a dish when the menu lists cod
(C) Writing “tartar sauce” on the menu and having servers tell customers that they have changed to cocktail sauce for the day because they are out of tartar sauce ( and then serving cocktail sauce)
D) Serving a product on a dish that most customers cannot identify
Which of the following is an example of a “preservation” truth-in-menu violation?
(A) Calling the strawberries “fresh” on the menu and using a freshly opened can of strawberries
B) Calling the cucumbers “pickled” on the menu and using pickled cucumbers
C) Calling the green beans “frozen” on the menu and cooking the beans after they have thawed
D) Calling the apples “dehydrated” on the menu and using dehydrated apple chips
Which of the following is not appropriate to include on a menu?
A) Information about upcoming events at the restaurant
B) The business’s contact information
C) Historical information about the 200-year-old building in which the restaurant resides
(D) The positive qualities of the Chinese communist party in a Chinese restaurant
Which of the following is an example of a “brand name” truth-in-menu violation?
A) A restaurant lists Coke products on the menu when the majority of the market wants Pepsi
(B) A customer asks for a Coke and the server brings a Pepsi
C) Not serving Coke or Pepsi and offering boutique sodas on the menu instead
D) A restaurant serves both Coke and Pepsi in the same establishment
Which of the following menu types should include a “selling” aspect to its menu descriptions?
A) Restaurant tasting menus
B) Banquet menus
(C) A la carte restaurant menus
D) Noncommercial menus
The tone of a menu description should _____ ?
(A) Match the concept of the business
B) Stick to the ingredients
C) Show that the operation is serious about food
D) Make the food sound fun and whimsical
Which of the following is an example of a “price” truth-in-menu violation?
(A) Charging extra for cheese on a burger but not notifying the guest of the charge
B) Not providing free refills on a cup of coffee
C) Charging sales tax on a bill on top of the prices already listed
D) Charging gratuity on a bill for all guests, even the parties of 1 or 2
Which of the following is an example of a “quantity” truth-in-menu violation?
A) A menu that advertises “4 strips of bacon” and serves one of the strips as two broken halves
(B) A menu that describes a sandwich as stuffed with “6 oz of sliced turkey” and only serves 5 oz
C) A menu that only serves 3 shrimp in a dish labeled simply “shrimp cocktail”
D) A menu that advertises its steaks” weight as “precooked weight”
At an upscale buffet, guests often get information about the food from all of the following except _____ .
A) The appearance of the food itself
B) Printed placards or small signs
(C) Double line buffet
D) Four-line buffet
Which of the following is an example of a “quantity” truth-in-menu violation?
(A) Triple line buffet
B) Printed placards or small signs
C) Double line buffet
D) Service staff
To add visual interest to a buffet, which of the following is an appropriate serving piece to hold food?
A) Sheet pan
B) Leather cowboy boot
(C) Mirror
D) Stainless steel bowl
Which of the following is not a table shape typically used for a buffet table?
A) Rectangular
B) Round
C) Serpentine
(D) Triangular
To keep food cold on a buffet, the menu planner can do all of the following except _____ .
A) Rotate food off the buffet every 15 minutes and replace it with fresh, chilled food
B) Use a special table that refrigerates hotel pan inserts
(C) Hold it in a chaffing dish
D) Place the food in a bowl over ice
A server working behind a buffet normally performs all of the following tasks except _____ .
A) Maintain the cleanliness of the buffet
B) Replace food with a new platter once the original platter runs low
(C) Hold hot plates for guests while they fill them with food
D) Describe the food on the buffet to the guests
Which of the following is not a type of guarantee used by caterers?
A) Minimum guarantee
B) Exact guarantee
C) Over/under guarantee
(D) Personal guarantee
If a client, using the minimum guarantee, guarantees 100 guests for a party, the caterer should prepare food for _____ guests.
A) 100
B) 150
C) 90
(D) 110
Which of the following is not an example of a single-use, disposable menu?
(A) Lounge menu
B) Placemat menu
C) Children’s menu
D) Sushi menu/order form
Examples of menu boards include all except which of the following?
A) Change the location of the hot zone
(B) Bulletin boards
C) Electronic displays
D) Chalkboards
Which of the following is not an example of a single-use, disposable menu?
A) Change the location of the hot zone
(B) Change the location of images
C) List all items on the menu for the same price
D) Place the price at the end of the menu item description
A restaurant with 100 seats wants its menus to last 6 months. How many should it have printed by a professional printer?
(A) 200
B) 100
C) 50
D) 600
Which of the following is the best way to minimize sticker shock for a customer reading a menu?
A) Bold the price
(B) List the price without a dollar sign symbol
C) List all items on the menu for the same price
D) Place the price at the end of the menu item description
What is the size of a standard sheet of printer or copier paper?
A) 11’ X 15”
(B) 8 1/2” X 11”
C) 9” X 12”
D) 15” X 18”
Which of the following is not an appropriate way to highlight certain dishes?
A) Boxes
B) Colors
(C) Changing fonts
D) Symbols
A POS system can perform which of the following functions?
A) Generate a guest check
B) Conduct a menu analysis
C) Accept customer orders input by the server
(D) All of the above
To deal with a menu analysis star, the menu planner should _____.
A) Cut it from the menu
(B) Leave it alone
C) Reduce its price
D) Modify its ingredients
A menu item has an item contribution margin of $2.00. A menu analysis shows that during the period being measured the item sold 350 units. What is the menu contribution margin for this item?
A) 348
B) 175
(C) $700
D) $6
To deal with a menu analysis puzzle, the menu planner should _____.
(A) Suggestive sell it
B) Leave it alone
C) Raise its price
D) Cut it from the menu
A menu item with high popularity and low profitability is considered a _____.
(A) Plowhorse
B) Star
C) Dog
D) Puzzle
Which of the following is not a potential pitfall of the menu-first approach?
A) Difficulty sourcing all of the ingredients
(B) Difficulty in creating the menu
C) Misreading the market because of the lack of market research
D) Difficulty finding staff
When marketing with a menu, a menu should be placed in all of the following locations except _____.
A) The business’s web page
B) Local offices
(C) Highway billboards
D) The business’s window
Which of the following is not a situation where a menu would normally market another business?
(A) A restaurant’s pizza menu promotes another pizza place across the street
B) A hotel room service menu promotes the hotel’s lounge
C) A hotel lounge promotes the hotel’s room service menu
D) A restaurant menu promotes a restaurant owned by the same company
The ultimate goal of the menu planner is to _____.
A) Create the perfect menu for an operation to use indefinitely
(B) Design a quality menu for a concept at a given point in time and assess and revise it periodically
C) Create a menu that forecasts all of the business’s facility, staffing, and profit needs so that management can design an operation around that menu easily
D) Layout a menu that looks pretty
Normally, what bring a customer into a restaurant is _____.
A) The price
B) The menu
(C) The brand
D) The advertising
Which of the following is an example example of a “food preparation” truth-in-menu violation?
A) Calling the corned beef “boiled” but serving corned beef that spent most of the cooking time at a simmer after first coming to a boil
(B) Calling the fish “fried” but serving fish that was crushed, sprayed with oil, and cooked quickly in a hot oven
C) Calling the pulled pork “barbecued” but serving pork that was slow cooked on a grill
D) Calling the squash “roasted” but serving squash that was cooked in the oven in a sauté pan instead of a roasting pan
Which of the following is an example of a “quality” truth-in-menu violation?
A) Labeling a dish as “outstanding” and only serving a subpar meal
B) Using choice grade meat for a prime rib
(C) Using grade B eggs when the menu lists grade A eggs for that dish
D) Describing a salad as using fresh lettuce and serving old, slightly wilted lettuce
A dish is listed as “Stir-fried Eggplant over Rice.” Assuming all of the following ingredients are part of the recipe for this dish, which should be listed in the menu description?
A) Vegetable stock
B) Basil
(C) Shrimp paste
D) Canola oil
Which of the following is an example of a “merchandising terms” truth-in-menu violation?
(A) Calling the muffins on the menu “baked fresh daily” but selling yesterday’s muffins
B) Calling something on a menu “the best in town” when everyone knows that “Joe’s Place” next door offers a better version
C) Calling a Buffalo wing’s heat level “suicide” when all of the customers have survived eating it
D) Calling a pie on the menu “mile high” but only serving a pie that is 5 inches tall
Which of the following is not a common setup for a buffet layout?
A) The area layout
B) The bypass line
C) The straight line
(D) The four square
A server has the ability to do all except which of the following?
A) Persuade guests to order a more expensive beverage without disclosing the price
(B) Understate the price for a dish to encourage guests to order that dish
C) Describe the evening’s specials without disclosing the price
D) Persuade guests to order certain dishes
Which of the following is a good dish to offer on a casual all-you-can-eat buffet?
A) Filet mignon
B) Crab cakes
C) Lobster
(D) Salmon
Which of the following is not a requirement for a permanent menu cover?
A) Easy to clean
(B) Inexpensive
C) Stain-resistant
D) Durable
Which of the following fonts is easiest to read?
A) Gothic
B) Script
C) Italicized Old English
(D) Roman
Which of the following is an acceptable material for a permanent menu cover?
A) Wood
B) Metal
C) Leather
(D) All of the above
To deal with a menu analysis dog, the menu planner should _____.
A) Locate it in the hot zone of the menu
B) Switch from dog to chicken
C) Market it heavily to increase sales
(D) Raise its price to make it a puzzle
Average Weighted Menu Contribution = Total Menu Contribution Margin / _____.
A) Fixed Cost
B) Popularity Benchmark
(C) Total Number of Items Sold
D) Item Contribution Margin
The risk in designing a foodservice business before conducting market research for the product is _____.
(A) A possible disconnect between the concept and the market
B) A possible mismatch between the menu and the facility
C) The inability to cost the menus properly
D) None of the above
When a business is menu-driven, which of the following is written to support the menu’s needs?
A) Interview questions
B) Employee advertisements
C) Job specification standards
(D) All of the above
The name of a menu item may be written _____.
A) To the left of the menu description
B) Above the menu description
C) Embedded within the menu description
(D) All of the above
A specially designed web page menu (not a PDF) may include all of the following capabilities except _____.
A) Photos of each dish
B) Links to jump directly to a specific menu section
(C) Printer-friendly layout
D) Nutritional information for each dish
The sale of a menu item generates a _____ to cover fixed costs and ultimately, profit.
A) Receipt
(B) Contribution margin
C) Variable cost
D) Liability
The best approach to building a foodservice business is to _____.
A) Hire a chef to create the menu and outsource the remaining work to a management company
B) Make all of the non-menu business decision for the business and create the menu as the last step
(C) Create the menu and make other business decisions simultaneously so they evolve together
D) Write the menu first and have all other business decisions follow
On a two-page menu, the hot zone is located on the ______.
A) Lower left-hand page
B) Upper left-hand page
(C) Upper right-hand page
D) Lower right -hand page
A menu item has a contribution margin of $6.12. The average weighted menu contribution margin for this menu item’s category is $6.25. Thus, this menu item is considered _____.
(A) Low profitability
B) A star
C) High profitability
D) A loss leader
Restaurants can market all of the following types of events on their menu except _____.
A) An upcoming wine and food dinner
B) A weekly pasta night
(C) The loss of a major competitor
D) A special holiday menu
To deal with a menu analysis plowhorse, the menu planner should ______.
A) Suggestive sell it
(B) Cut its food cost
C) Move it to the menu’s hot zone
D) Both A and B
A menu has five items in the entrée category. Over a period of time, the fish sells 100 portions, the chicken sells 300 portions, the beef sells 400 portions, the pork sells 200 portions, and the veal sells 100 portions. What is the average number of each item sold for this menu category?
A) 5
(B) 220
C) 367.2
D) 1100
Menu Analysis measures each menu item’s _____.
A) Profitability
(B) Popularity
C) A and B
D) None of the above
One day after a new menu has been implemented the restaurant manager does not get the shifts in menu mix that he has expected. He should _____.
A) Use the day’s data from the POS system to make changes to the menu as soon as possible
B) Revert back to the old menu
C) Fire the menu planner
(D) Wait for several days to monitor sales results before taking any action
A buffet is a pricing challenge in that the menu planner cannot use portion controls.
True
While a menu description must communicate certain factual information to the guests, the selling of the dish is best left to the servers.
False
In a cafeteria, guests pay based on what they take from the buffet.
True
When a restaurant’s online ordering system is difficult to navigate, customers will not use the system and may choose a restaurant that has a more user-friendly ordering system.
True
A menu category’s total menu contribution is calculated by adding all of the item menu contributions.
True
Menu-first approaches work best when the chef is the business’s brand.
True
By describing a sea scallop as “a hand-harvested diver scallop” the menu planner can change its perceived value.
True
In addition to the main ingredient, a menu description should include those ingredients that significantly impact the dish’s flavor.
True
Garnishes placed on a platter must be edible.
True
As white space or blank space is a wasted opportunity to market, menus should include no more than 10% of white space on their menu.
False
