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Foundations 2 Chapter 2 Mark I

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    What type of menu lists the menu items that are available on a particular day?
    Du Jour
    Fixed
    Prix fixe
    Limited
    120s
  • Q2
    The menu price minus the foo cost equals the?
    menu mix
    contribution margin
    standard food cost
    food cost percentage
    120s
  • Q3
    One of the most important menu tools that a restaurant has is?
    coupons
    the menu
    the prep cooks
    the assistant manager
    120s
  • Q4
    Fact or Fiction- the menu helps create the image and identity of a restaurant and food service operation?
    Fact
    Fiction
    120s
  • Q5
    The two main functions of a menu are?
    shows pricing and pictures
    planning and communication purposes
    explains and communicates
    creative writing skills of the team and pretty colors
    120s
  • Q6
    The three main functions of a menu from a guest perspective are?
    informing guests of offerings, selling products, creating identity
    selling products, pictures of product, pricing
    selling products, pricing, and use as a coaster
    something stacked up at the hosts stand, a coaster, and something that can harbor pathogens
    120s
  • Q7
    Fact or Fiction- descriptive words/phrases, quality pictures, and positive selling techniques all play a hand in the success and failures of using a menu as a marketing tool?
    Fact
    Fiction
    120s
  • Q8
    Cyclical, California, and LTO are all types of?
    seasons
    menus
    cooking styles
    states
    120s
  • Q9
    When organizing food items on a menu, this category of food should should be listed first on a menu?
    desserts
    salads
    soups
    appetizers
    120s
  • Q10
    When organizing food items on a menu, this category of food should be listed last on a menu?
    entrees
    desserts
    salads
    beverages
    120s

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