TLE menu

Question 1

list of prepared foods available

Answer 1

menu

Question 2

f

from the wprd “according to the card”
choose type of dishes, items priced seperated

has appetizer, main course veggies, salad and dessert

Answer 2

ala carte

Question 3

french for “of the host”
complete meal of a fixed price

apetizer main course, dessert, beverage

Answer 3

table d’ hote

Question 5

for special occasions such as weddings, debut and anniversaries

fixed price and is chosen beforehand

Answer 5

function menu

Question 6

set of menu that rotates at intervals of 6-30 days

breakfast,lunch,snack dinner

Answer 6

cycle menu

Question 7

name atleast 3

name the principles of menu planning

Answer 7

1. mission of the buisness
2. variety of food
3. number of customers
4. skill of staff
5. budget
6. equipment
7. style of service’
8. food trends, habits

Question 8

outline of food to be concluded in each meal and extent of choices available

Answer 8

menu pattern

Question 9

number of mela oppportunities offered over a specific period of time

Answer 9

meal plan

Question 10

capitilize first letter of all words except prepositions and conjunctions

Answer 10

menu card