Level 2 Chapter 2
Cyclical
A ___ menu type can change on a daily, weekly, or monthly basis
Dog
A ____ menu item classification is both unpopular and unprofitable
California
A ____ menu lists all meals available at any time of day and is often used by diners that are open 24 hrs a day
Prix fixe
A ____ menu offers a choice of appetizer, full entree with sides, and a dessert for one price
Fixed
A ____ menu offers the same items everyday
Physical layout
A characteristic of an operation often determines the kind of menu that the chefs will be most capable of producing efficiently
Plow horse
A menu item classification that is popular but less profitable
Menu board
A menu presented on blackboards, whiteboards, or directly on the walls or fixtures of an operation is called a
Spoken menu
A menu that is verbally presented to guests by staff members is called a
Limited
A menu that offers only a fee selections is a ____ menu
California
A menu type allows guests to choose whatever they want whenever they want it. For example breakfast at dinner time
Contribution margin method
A method for pricing menu items using operation wide data to determine a dollar amount that must be added to each major menu item's food cost
Menu engineering
A method of menu analysis systematically breaks down a menu's components to analyze which items are making money and which are selling
Contribution margin method
A pricing method works for a la carte menu items as well as menu items that compromise a meal
Quick service
A type of operation that frequently offers a limited menu
Sales mix analysis
An analysis of the popularity and the profitability of a group of menu items is called a
Cyclical
Chefs or managers change the menu items after a certain period of time on which is a ____ menu
Menu price
Contribution margin plus food cost equals
In the order in which the food is eaten
How do most restaurants commonly organize the food on their menus?
Daily specials menu
In the US, a du jour menu is often presented as a
The menu
Informing guests, selling products, and creating identity are all functions performed simultaneously by
Star
Menu item classification describes items that may be less price sensitive than any other items on the menu
Stars
Menu items are both popular and profitable
Limited time offer
Menu offers menu items only for a short period of time
Determines profitability
Pricing a menu is a critical process for any operation because it
Food cost percentage method
Pricing method sets the percentage of the menu price that the food cosy must be and then divides the item's food cost by that percentage to develop the menu price
Menu
Sales are initially won or lost through a guest's interaction with an operation's
Of the day
The French term du jour means
Table d'hote
The ____ menu is similar to a pix fixe menu that bundles various elements into 1 package
Profit
The amount of money remaining for an operation after expenses have been paid is called
Remove it from the menu
The best solution if a restaurant has a dog on the menu
Decrease its price
The best solution to helping a puzzling menu item
Margin
The difference resulting from revenue minus preparation and overhead costs is known as the
Sales volume
The number of times an item is sold in a time period that is called the
Du jour
Type of menu lists the menu items that are available on a particular day
Table d'hote
Type of menu most often used at banquets
table d'hote
Type of menu offers multiple courses with multiple choices within each course price
A la carte
Type of menu prices each item separately
Cyclical
What menu does a restaurant use if it changes its menu a the start of each new season
How the menu is categorized and sequenced
When designing a menu, the term layout is best explained as