Hospitality and Menu Test - Part 1: Menu Management

Harper, Benjamin, and Luna are dining out and looking at the menu. What is the main purpose of a menu in a restaurant?

• To set the theme of the restaurant

• To inform customers about the dishes and beverages available

• To attract new customers

• To train restaurant staff

Lily and Oliver are at a fancy restaurant. The waiter hands them a (a)   , which lists each dish with its own price. What type of menu did they receive?

• Prix fixe menu

• A la carte menu

• Limited menu

• Du jour menu

Priya, Scarlett, and Jackson are planning a week of lunches at their school cafeteria. They notice the menu seems to repeat after a while. They are experiencing (a)   .

• Dishes that change daily
• A fixed set of dishes offered daily
• Seasonal or periodic changes in men
• Only items that are low-cost

Isla, Sophia, and Charlotte are curious: Why do restaurants love using limited-time menus as a marketing trick?

• They use fewer ingredients.

• They test new dishes and create urgency for customers.

• They make the kitchen more efficient.

• They are easier to design.

Emma and Noah are designing a new restaurant menu and want it to perfectly match the restaurant's mood and theme. Which element should they focus on to achieve this?

• Organization

• Font

• Color

• Medium

Jackson and Kai are planning a special lunch and come across a "Du Jour" menu. What does this type of menu mean?

• A menu with items sold separately

• A menu featuring dishes available for a specific day

• A menu that changes seasonally

• A menu with multiple courses at a fixed price

Match each type of menu with its correct description.

• All types of food are available at any time of day.

• D. California menu

• Each item is ordered and priced separately.

• A. A la carte menu

• The menu changes on a set schedule, such as weekly or monthly.

• C. Cyclical menu

• Several courses are served for one fixed price.

• B. Prix fixe menu

The primary goal for Luna, Michael, and Lily when designing the menu for their new restaurant should be (a)   .

• To showcase the chef’s skills
• To ensure clear communication and m
• To use bold colors and large fonts
• To display as many items as possibl

Match each menu type with its correct description.

• A menu that allows customers to order any item at any time of day, such as breakfast at dinner.

• Table d’hôte menu

• A menu with a small selection of items, often due to space or ingredient limitations.

• Du Jour menu

• A menu offering a set number of courses with limited choices at a fixed price.

• Limited menu

• A menu that changes daily, featuring items available only on that particular day.

• California menu

Harper, Sophia, and Abigail are opening a new restaurant! What should they consider when planning their menu?

• The skill level of staff and ingredient availability

• The restaurant’s location and advertising budget

• Customer preferences only

• The use of advanced technology