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Foundations 2 Chapter 2 Mark II

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    When creating a menu, how many phases of the planning stage are there that Chefs and Managers should consider?
    3
    5
    4
    6
    120s
  • Q2
    Availability of ingredients, skill of personnel, and physical layout of the facility are all examples of what part of creating a menu?
    advertising phase
    ordering phase
    planning phase
    communication phase
    120s
  • Q3
    When planning a menu, the term "medium" is best explained as what?
    the font style used in printing
    colors used in printing
    where the photos are placed
    the physical way the menu is presented
    120s
  • Q4
    The menu similar to to a Prix Fixe menu that bundles various elements into one package is called?
    California
    table d'hote
    fixed
    adjusted
    120s
  • Q5
    The menu that prices all items separately is called?
    a la carte
    prix fixe
    limited
    California
    120s
  • Q6
    This term is used to describe the amount of money remaining for an operation after all costs and expenses are paid?
    profit
    p/l
    margin
    target
    120s
  • Q7
    Medium, font, layout, art, and color are all items that need to be considered when doing what?
    creating a dish
    spieling a guest
    designing a menu
    choosing a character in a game
    120s
  • Q8
    This report is used to analyse the popularity and profitability of a group of menu items?
    time clock detail
    batch report
    sales mix analysis
    P/L
    120s
  • Q9
    Fact or Fiction- readjusting the placement of menu items on a menu can change the popularity of the items?
    Fact
    Fiction
    120s
  • Q10
    How many key categories are there in a menu classification?
    8
    6
    4
    3
    120s

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