When creating a menu, how many phases of the planning stage are there that Chefs and Managers should consider?

Availability of ingredients, skill of personnel, and physical layout of the facility are all examples of what part of creating a menu?

When planning a menu, the term "medium" is best explained as what?

The menu similar to to a Prix Fixe menu that bundles various elements into one package is called?

The menu that prices all items separately is called?

This term is used to describe the amount of money remaining for an operation after all costs and expenses are paid?

Medium, font, layout, art, and color are all items that need to be considered when doing what?

This report is used to analyse the popularity and profitability of a group of menu items?

Fact or Fiction- readjusting the placement of menu items on a menu can change the popularity of the items?

How many key categories are there in a menu classification?