HAMG 2301- section 3 - menu

23. Several cities have now banned __________, which are a type of fat. a. trans fatty acids b. non-hydrogenated fats c. glutens d. saturated fats

A

25. Baked goat cheese frequently shows up on menus in salads, on a designer pizza, or incorporated into a baked mélange, and the accompanying wine served is a __________. a. Sauvignon blanc b. Pinot noir c. Chardonnay d. Chianti

A

29. With grilled salmon, nowadays, the wine of choice seems to be a __________. a. Pinot noir b. Merlot c. Chardonnay d. Riesling

A

35. According to the National Institute of Health, 1 in ___ have celiac disease and many more go undiagnosed. a. 1 in 133 b. 1 in 145 c. 1 in 150 d. 1 in 167

A

1. Analyzing the competition's prices to determine the selection of appetizers, entrées, and desserts is known as the __________ approach to menu pricing. a. oppositional b. comparative c. individual item menu pricing d. proportional

B

11. Generally, in a table-service restaurant, there should be at least __________ entrées. a. 6 b. 8 c. 10 d. 12

B

13. Consistency in food preparation is achieved by a. having an extensive menu and few cooks b. standardizing recipes and cooking procedures c. having several chefs d. offering a small selection of food items

B

16. The two basic components of value creation are a. increasing prices and less menu items b. increasing value perceptions and lower prices c. increasing value perception and increasing prices d. increasing value perception and less menu items

B

2. Which is the difference between the sales price and the cost of the item? a. Prime cost b. Contribution margin c. Prime margin d. Contribution cost

B

26. The cost of ingredients must equal the __________. a. perception of value b. predetermined food-cost percentage c. most profits d. price-value ratio

B

27. What is the wine of choice to match pasta primavera made with smoked tomatoes? a. Chardonnay b. Chianti c. Riesling d. Pinot noir

B

28. Vegetarian restaurants: a. do not serve dairy. b. do not serve meat. c. serve only chicken. d. do not serve dairy or meat.

B

36. Since the best defense against an allergic reaction is avoiding the specific ingredient, a common tool used in many restaurants is the___________________. a. Crash cart b. Chef card c. Poison control number d. Epi pen

B

38. ____________ is the sensory impression of food. a. Sight b Flavor c. Aroma d. Touch

B

8. According to the text, which should be front and center in the restaurant business? a. Finding a location b. Menu c. Design and decor d. Marketing initiatives

B

10. Raw bars or restaurants do not serve food a. above 75°F b. below 75°F c. above 116°F d. below 116°F

C

14. About __________ appetizers are adequate for the majority of restaurants. a. 3 to 4 b. 5 to 6 c. 6 to 8 d. 8 to 10

C

17. Factors that go into building perceived price-value include a. portion size, sameness of product choices b. service, coupons, ingredients of products c. portion size, choices, service consistency, comfort level d. coupons, sameness of product choices

C

19. Prime cost is the cost of __________. a. Angus beef b. labor and beverages c. food and labor d. food and beverages

C

21. Prime costs should be close to __________ of sales. a. 25 to 40% b. 40 to 50% c. 55 to 60% d. 60 to 75%

C

22. If a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution margin is __________ for every steak sold. a. $4.95 b. $5.00 c. $9.95 d. $14.95

C

31. Which of the following is a sustainable restaurant concept? a. Green Bean b. Chez Panisse c. Founding Fathers d. Renoir

C

33. People with ____________________ cannot digest the gluten protein. a. MS b Diabetes c. Celiac d. AIDS

C

37. It is estimated that about ___________ Americans suffer from some type of food allergy. a. 1 million b 8 million c. 12 million d. 15 million

C

7. A(n) __________ menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed price. a. seasonal b. á la carte c. table d'hôte d. du jour

C

9. Customers are more concerned about a food's __________ content than about cholesterol and sodium. a. vitamin b. sugar c. fat d. carbohydrate

C

12. A(n)__________ menu lists the food items served only on a particular day. a. seasonal b. á la carte c. table d'hôted. du jour

D

15. To ensure menu ingredients are available, fresh, and priced right restaurant operators should a. take advantage of the seasons when items are at the lowest price and best quality b. use the ups and downs in food prices and partially overcome them by seasonal or even daily menus c. use frozen foods when fresh foods are not available d. All answers are correct

D

18. Two of the main menu pricing strategies include a. selecting the menu items according to guests' liking and price at 40% food cost and/or the prime cost method b. using the weighted average approach where the dogs save the stars and/or the contribution margin c. using the prime cost method and/or the contribution margin d. using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

D

20. If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________. a. 45% b. 35% c. 30% d. 33%

D

24. ____________ is a management application that takes a deterministic approach in evaluating decisions regarding current and future menu pricing, design, and contents. a. Oppositional pricing b. Price-value comparison c. Menu contributions d. Menu engineering

D

3. Which is not a consideration in menu planning? a. Needs and desires of patrons b. Capability of cooks c. Equipment capacity and layout d. Capabilities of the servers

D

30. Vegan restaurants a. do not serve dairy b. do not serve meat c. serve only chicken d. do not serve dairy or meat

D

32. Todd English, Emeril Lagasse, Charlie Palmer and Wolfgang Puck all have restaurants based in which city? a. New York b. Los Angeles c. Palm Beach d. Las Vegas

D

34. Which of the following does not contain gluten? a. Soya sauce b. Some beers c. Miso d. Tahini

D

39. Which of the following is not a risk for someone on a strict Vegan diet? a. Heart health challenges b. Vitamin B 12 deficiencies c. Iron and calcium deficiencies d. Vitamin C deficiencies

D

4. Which menu provides samples of the chef's best dishes?a. Seasonal b. Á la carte c. Table d'hôte d. Degustation

D

40. Which of the following is not recognized as a menu Pyramid? a. Mediterranean Diet and Pyramid b Latino Diet and Pyramid c. African Diet and Pyramid d. North American Diet and Pyrami

D

5. Which menu separate similar entrées: beef in one section, seafood in another? a. Du jour b. Á la carte c. Table d'hôte d. Dinner-house

D

6. Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants? a. Wide variety of salad items b. Year round availability c. Inexpensive and always fresh d. A wide variety of salad items and inexpensive and always fresh are both correct answers. e. All answers are correct

D