Questions and Answers
What is a type of menu that prices each item separately?
What does du jour mean?
Of the day
Chefs or managers change the menu items after a certain period of time on which is a ____ menu.
cyclical
What is an analysis of the popularity and profitability of a group of menu items called?
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A menu that offers only a few selections is a ____ menu.
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A ____ menu lists all meals available at any time of day and is often used by diners that are open 24 hours a day.
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A ____ menu offers a choice of appetizer, full entree with sides, and a dessert for one price.
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The ____ menu is similar to a prix fixe menu that bundles various elements into one package.
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What is the formula for menu price?
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A ____ menu offers the same items every day.
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What is a limited time offer menu?
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What determines the characteristics of an operation's menu?
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A menu presented on blackboards, whiteboards, or directly on the walls or fixtures of an operation is called a?
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What is a spoken menu?
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The number of times an item is sold in a time period is called what?
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Why is pricing a menu critical for any operation?
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A ____ menu item classification is both unpopular and unprofitable.
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Menu items that are both popular and profitable are classified as ____.
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The best solution to helping a puzzling menu item is to ____ its price.
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The best solution if a restaurant has a dog on the menu is to ____ it from the menu.
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What is profit?
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What is the food cost percentage method?
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What is the contribution margin method?
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What functions does the menu perform?
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What is margin?
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What does the contribution margin method for pricing menus do?
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What is menu engineering?
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How do most restaurants commonly organize the food on their menus?
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When designing a menu, the term layout is best explained as what?
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What is a plow horse menu item classification?
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What does the star menu item classification describe?
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What does a California menu type allow guests to do?
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Study Notes
Menu Types and Definitions
- A la carte: Menu where each item is priced separately, allowing flexibility for diners.
- Du jour: Menu that features items available only for a specific day, changing frequently.
- Cyclical: Menu items are changed periodically, such as daily, weekly, or seasonally.
- Limited menu: A menu offering only a few selections, focusing on specific items.
- California menu: Menu type that provides options available any time of day, common in 24-hour establishments.
- Prix fixe: A fixed menu offering a set choice of appetizer, entrée, and dessert at one price.
- Table d'hote: Similar to prix fixe, this menu bundles multiple courses into one price point.
Menu Economics and Analysis
- Menu price: Calculated as the contribution margin plus food cost, guiding pricing strategies.
- Sales mix analysis: Evaluates the popularity and profitability of various menu items, assisting in inventory decisions.
- Sales volume: Represents the frequency an item is sold during a designated time frame.
- Dog: A menu item that is both unpopular and unprofitable, often needing reconsideration.
- Stars: Menu items that are both highly popular and profitable, serving as sales leaders.
- Plow horse: Items that are popular but may not yield high profit.
Menu Pricing and Profitability
- Food cost percentage method: Pricing strategy that sets a percentage for menu items based on food costs, guiding pricing decisions.
- Contribution margin method: Pricing approach for both a la carte items and meal combinations, focusing on costs and profitability.
- Profit: The residual amount left after all operational expenses are accounted for.
- Determines profitability: Effective menu pricing is critical for gauging an operation's financial success.
Menu Presentation and Layout
- Menu board: Displays options via blackboards or walls, allowing for visual engagement.
- Spoken menu: Verbally presented options by staff, enhancing guest experience and interaction.
- Physical layout: Influences the type of menu an operation can effectively create, ensuring efficiency in production.
- Layout definition: Refers to the categorization and sequencing of menu items, aiding in customer navigation.
Menu Strategy and Optimization
- Menu engineering: A systematic approach to analyzing menu components, identifying profitable items, and strategizing on less successful ones.
- Remove items from menu: Suggested action if a menu item is categorized as a dog, to improve overall performance.
- Decrease its price: Recommended strategy for confusing menu items to potentially enhance sales.
- Daily specials menu: In the U.S., often synonymous with a du jour menu, highlighting special offerings.
Other Relevant Terms
- Limited time offer: Menu items only available for a short time, creating urgency and interest.
- Contributions margin: The difference between revenue and the sum of costs associated with the production of goods.
- Organization of menus: Commonly aligned with the order in which food is consumed, enhancing diner experience.
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Description
Test your knowledge of essential culinary terms with this Level 2 Chapter 2 flashcard quiz. Each card features a key term related to menu types and analysis, providing definitions to help reinforce your learning. Ideal for culinary students and enthusiasts looking to deepen their understanding.