Menu Management

A La Carte Menu:
Offers food items separate prices
Du Jour Menu:
Features menu items that are unique to that day
Table d’hôte Menu:
Offers diners choices in each course at a single price
Cycle Menu:
Systematically utilizes food so that variety and efficiency is achieved over the course of a period of time
A menu that offers food from each meal period, served anytime of the day is called:
California Menu
An area of a buffet where chefs prepare food to order such as omelets, waffles, pasta or crepes:
Action Station
Tasting menu:
A menu offers small portions such as Tapas, Dim Sum, and other foods.
Limited Menus:
Quick Service restaurants
Receiving input from the front of the house and the kitchen when developing a menu:
Ensures feedback from all is heard and buy-in achieved
Information linking buying preferences and how well the business meets those preferences as viewed by the potential buyer is referred to as:
Market Research
Menus usually group food items:
In some order in which they are intended to be eaten
Having a large number of menu choices:
Overwhelms the guest
Family Style Breakfast:
Guests serve themselves from food brought to their table
Specials are created in order to:
Showcase the talents of the chef and utilize product prior to its expiration date
Formal meals are served:
Without bread, butter, salt or pepper.
A La Carte menus are only used in fine dining restaurants:
Breakfast menus typically offer fewer choices to select from:
Children’s menus are a good way to educate young palates and introduce a wide range of foods to youngsters:
Brunch menus are typically featured on weekends and may be offered one day a week:
California menus are so named because they originally appeared in that state:
When did people begin preparing food in and for groups?
Since ancient times
Who is credited with introducing haute cuisine to France?
Catherine de Medici
Which scientist invented the canning process?
First known cookbook:
Cookery and Dining in Imperial Rome
Crude wooden dishes used from eating in the Middle Ages were known as:
Black chefs hats symbolize what?
A master chef, nominated by peers to wear it.
Henry II of France is remarkable in our history because:
He married Catherine de Medici who brought her own cook books from Florence, Italy.
What is associated with Georges Auguste Esscoffier
Perfected the classical or continental organization of kitchen workers
Founder of the modern restaurant:
Marie Antonie Careme is not associated with what?
Teaming up with Cesar Ritz to operate many of Europe’s finest hotels.
First established cook book was written by Apicius
White castle was the first quick service restaurant
Monks and friars performed food service including developing liqueurs in the Middle Ages
A trattoria is a chef’s tall hat
Take out, delivery, and drive through windows are insignificant to the food industry and is decreasing in popularity:
Resistance food gives to the crushing action of the jaw is:
Flavor of food is distinguished primarily by its:
Sufrace texture of food:
Taste panels are best conducted when hunger is likely. Less formal sampling may be done with:
Truth in menu laws apply to menu accuracy and are for the purpose of avoiding misrepresentation which benefits the operator at the expense of the:
Developed by federal government, these define what a food myst be if a specific name is used and exist for all foods except very common ones:
Standard of Identity
This helps to avoid the known risks of being overweight that increases the incidence of diabetes, heart disease and cancer.
Food Pyramid
Motivation is created and costs are controlled through:
Efficient use of staff, challenging work and productivity
Persons who are away from the familiar sights and sounds and smells of home tend to:
Dislike any food
Purpose of a menu:
Communicate what is offered, and in commercial options, the price
Skills inventory is used to provide the operation with an assessment of skills employees currently possess.
Majority of institutional food service experiences are dreadful due to meager quality products prepared by unskilled workers.
Need for water when thirsty is a perceived need.
Non profit organizations do not need to consider costs even though they are not required to make a profit.
Theory of hedonism states that people try to maximize pleasure and minimize pain
Main functions of a successful menu:
Communication and selling
Most menus are:
Printed on paper and give to patrons to look at
The back of a traditional menu is used for:
Hours of operation and short notes of interest
The front of a traditional menu is used for:
The logo, design, or motif
Menus written primarily for Back of the House employees o inform them what must be produced are called:
Production menus
Special boards:
To highlight items that management wishes to give greater emphasis to.
Clip-ons or inserts are used:
To give greater emphasis to items that management wants to push.
Menu format:
Should include clarity, simplicity, and a listing of food in the order that it is usually eaten.
It may be helpful to get feedback on how well the menu communicates from:
Persons representative of your target market.
Something that is not used in the production menu:
Selling words and fancy descriptions
What is considered a traditional menu:
Heavy paper, permanently printed using color and typeface strategically
Size of type used from menus:
10-12 point
Font most frequently used for menus:
Vertical spacing between type is called:
The manner in which menu items presented should be selected to best suit the needs of the operation:
Some hospital have staff visit rooms with handheld computers to take orders:
If a menu is well done, one form is enough for any operation:
Menus, like individuals, should have personalities:
The design of the menu has little to do with legibility:
It is ok to use several fonts on your menu:
Paying a fair price for desirable product defines:
Perception of Value
Non-Cost Pricing does NOT include:
Marginal Analysis
Ways to effectively get customers to see value in the product include:
Differentiating the product from competitors
Operations that reduce prices in hopes of making it up with increased volume are responding to the economic law of:
Supply and Demand
When the cost of the food item is very volatile, the menu price listed is often:
Listed as Market Price
When the cost for fresh peaches goes down in July, at the height of the fruits season, prices drop and demand increases. This is known as:
A flexible market
The pricing method that classifies labor coasts into high, medium and low is:
Variable cost pricing
The method in which a food service decides it needs a standard profit from every patron who enters is called:
Cost-Plus Profit Pricing
A set price added to each customers bills for the purpose of establishing a base for atmosphere, entertainment and other costs is called a:
Cover Charge
Pricing should be:
Evaluated constantly
Employee meals should be considered:
An operating expense that provides a desirable benefit to food service workers
The difference between cost and selling price is called markup:
Copying competitors pricing is an effective method of ensuring popularity and profit:
Patrons seem to like to have a wide range of prices to choose from within a single menu:
Assuming other costs have the same ratio to food cost for each menu item is a solid starting point for pricing menu items:
Marginal Analysis pricing by retail operations including food service to calculate a selling price that establishes the point at which the maximum profit can be made:
How do you find the pricing multiplier?
Finding base selling price:
Price / Percentage