Greg Chapter 3 Quiz

True or False: Aesthetic factors in menu planning include fat, sodium and fiber content of menu items.

False

True or False: Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

False

True or False: NuMenus is a food-based menu planning option for school foodservice managers.

False

True or False: An a la carte menu is one in which every item is priced individually.

True

True or False: Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

True

True or False: Food preferences express the degree of liking for a food item.

True

True or False: Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

True

True or False: Number, skill level and available hours of labor are production capability issues that should be considered in menu planning.

True

True or False: Presenting a menu orally to a hospital patient is termed a spoken menu.

True

Menu planning for the National School Breakfast and Lunch programs is monitored by the a) US Department of Agriculture b) US Food and Drug Administration c) US Department of Education d) US Department of Health and Human Services

a) US Department of Agricultire

Which of the following is the best description of a cycle menu? a) food items repeated on a patterned basis b) complete meal, fixed price c) same menu items each day d) food items planned for specific days

a) food items repeated on a patterned basis

When planning a menu, recommendations are to first plan a) the entree course because those items are the most expensive b) the appetizer course because those items will be the first the customer receives c) the dessert course because the richness of this course will determine how heavy or light to make the other courses d) the salad and vegetables because many vegetables do not go well with other courses

a) the entree course because those items are the most expensive

Schools must have a computer system with a USDA approved nutrient analysis software to use which of the following menu planning options? a) traditional food based b) NuMenus c) enhanced food based d) assisted NuMenus

b) NuMenus

The principle of eye gaze motion in menu design suggests that the _____ of a three-fold menu is the prime menu sales area. a) upper left corner b) center c) upper right corner d) lower right corner

b) center

Plate waste studies are one method used to determine a) cost of food b) food acceptability c) appropriate length of menu cycle d) vendor performance

b) food acceptability

The traditional food based method of menu planning in schools requires that schools offer a minimum of _____ food items for lunch. a) 3 b) 4 c) 5 d) 6

c) 5

The most important factor to consider in menu planning is _____. a) price of ingredients b) availability of production equipment c) customer satisfaction d) skill level of production employees

c) customer satisfaction

Truth in menu laws would prohibit which of the following practices? a) serving Oscar Meyer hot dog and listing the Oscar Meyer brand name on the menu b) purchasing ribeye steaks with the USDA grade of choice and having the printed menu read "Choice Ribeye Steak." c) having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft blue cheese dressing to serve d) purchasing fresh-squeezed orange juice and having the menu read "Orange juice"

c) having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft blue cheese dressing to serve

Nutrition and physical activity messages in the Dietary Guidelines for Americans and MyPyramid include all of the following EXCEPT a) make half your grains whole b) focus on fruits c) include plenty of protein d) find your balance between food and physical activity

c) include plenty of protein

The "3-a-Day" program was planned to a) increase consumption of breads, cereals, rice and pasta b) decrease consumption of meat, poultry and fish c) increase consumption of dairy products d) decrease consumption of fats, oils and sweets.

c) increase of consumption of dairy products

Which of the following is the best description of a static menu? a) food items repeated on a patterned basis b) complete meal, fixed price c) same menu items each day d) food items planned for specific days

c) same menu items each day

The menu would be categorized as part of the _____ segment of the foodservice systems model. a) control b) input c) transformation d) output

control

Having a food cost percentage of 40% means that a) 40% of the cost of the food was wasted b) 40% of total costs were for food c) 40% of food costs were used for employee meals d) 40% of revenue was spent on food

d) 40% of revenue was spent on food

Which of the following is the best description of a single use menu? a) food items repeated on a patterned basis b) complete meal, fixed price c) same menu items each day d) food items planned for specific days

d) food items planned for specific days

If a restaurant is offering seven entrees on its menu and wants to sell more of a particular item, that item would sell best if it is listed as the _____ item in the entree section. a) second b) fourth c) fifth d) seventh

d) seventh

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as _____.

Menu psychology