1. The most important factor to consider in menu planning is: A.Price of ingredi
ID: 165983 • Letter: 1
Question
1. The most important factor to consider in menu planning is:
A.Price of ingredients
B.Availability of production equipment
C.Customer satisfaction
D.Skill level of production employees
2. Plate waste observations are used to help assess:
A.Sensory quality of the foods served
B.Acceptability of the food
C.Sociocultural information about customers
D.Food habits
3. When planning a menu, recommendations are to first plan:
A.The entrée course because those items are the most expensive
B.The appetizer course because those items will be the first the customer receives
C.The dessert course because the richness of this course will determine how heavy or light to make the other courses
D.The salad and vegetables because many vegetables do not go well with other courses
4.Cycle menus offer variety and have some degree of control over purchasing, production and cost.
A. True
B. False
5.The menu is considered a marketing tool that attracts customers:
A. True
B. False
6.Menu pricing should cover the cost of food, labor and additional operating cost such as rent, energy and advertising.
A. True
B. False
7.Food habits and preferences should be analyzed to provide data after menus planning.
A. True
B. False
Matching: Choose the letter in column 2 that best matches each term in column 1. 2 pts. each.
Wholesalers _____ A) sell products to the ultimate buyer
Brokers _____ B) package raw food products for sale
Manufacturer’s C) receive a commission for negotiating
Representatives _____ between the buyer and the supplier
Suppliers _____ D) represent small manufacturing company products to buyers
E) purchase form processing plants, store
products, and resell
F) receive a commission for negotiating
between the growers/producers and
manufacturers
Explanation / Answer
1.
B.Availability of production equipment
2.
A.Sensory quality of the foods served
3.
B.The appetizer course because those items will be the first the customer receives.
4.
A. True
5.
A. True
6.
A. True
7.
B. False
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.