Menu

What is a menu?

entree

• a main dish
• a tip left for the waitress
• food that is not always on the menu
• a serving of food

seasonal

• a drink
• a main dish
• food that restaurants are very proud of
• food that is only offered during certain parts of the year

Customer satisfaction is the only thing business owners consider when planning a menu.

• True

• False

The menu expresses the concept and theme through ____.

• à la carte pricing, cycle menus, and Russian service

• choice of foods on the menu, prices, and menu design

• fixed menus, cycle menus, and hybrid menus

• recipes, standardization, and portion size

The three ways of pricing menu items are ____.

• à la carte, table d’hôte, and combination

• consistency, hors d’oeuvre, and market price

• customer preference, market price, and chef choice

• hors d’oeuvre, French, and Russian

same foods are offered every day

• fixed menu

• cycle menu

• market menu

• hybrid menu

every item is priced separately

• à la carte pricing

• table d’hôte pricing

• combination pricing

The six factors to consider when planning a menu are taste, variety, appearance, nutrition, production methods, and price.

• True

• False

Appearance of the menu is not an important factor.

• True

• False