Level 2 Culinary Vocabulary Chapter 2

Questions and Answers

What is a type of menu that prices each item separately?

Du jour

A la carte (correct)

Table d'hote

Prix fixe

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?

Sales mix analysis Signup and view all the answers

A menu that offers only a few selections is a ____ menu.

limited Signup and view all the answers

A ____ menu lists all meals available at any time of day and is often used by diners that are open 24 hours a day.

California Signup and view all the answers

A ____ menu offers a choice of appetizer, full entree with sides, and a dessert for one price.

prix fixe Signup and view all the answers

The ____ menu is similar to a prix fixe menu that bundles various elements into one package.

table d'hote Signup and view all the answers

What is the formula for menu price?

Contribution margin plus food cost Signup and view all the answers

A ____ menu offers the same items every day.

fixed Signup and view all the answers

What is a limited time offer menu?

A menu offers menu items only for a short period of time Signup and view all the answers

What determines the characteristics of an operation's menu?

Physical layout Signup and view all the answers

A menu presented on blackboards, whiteboards, or directly on the walls or fixtures of an operation is called a?

menu board Signup and view all the answers

What is a spoken menu?

A menu that is verbally presented to guests by staff members Signup and view all the answers

The number of times an item is sold in a time period is called what?

Sales volume Signup and view all the answers

Why is pricing a menu critical for any operation?

It determines profitability Signup and view all the answers

A ____ menu item classification is both unpopular and unprofitable.

dog Signup and view all the answers

Menu items that are both popular and profitable are classified as ____.

stars Signup and view all the answers

The best solution to helping a puzzling menu item is to ____ its price.

decrease Signup and view all the answers

The best solution if a restaurant has a dog on the menu is to ____ it from the menu.

remove Signup and view all the answers

What is profit?

The amount of money remaining for an operation after expenses have been paid. Signup and view all the answers

What is the food cost percentage method?

A pricing method that sets the percentage of the menu price that the food cost must be. Signup and view all the answers

What is the contribution margin method?

A pricing method that works for a la carte menu items as well as menu items that comprise a meal. Signup and view all the answers

What functions does the menu perform?

Informing guests, selling products, and creating identity. Signup and view all the answers

What is margin?

The difference resulting from revenue minus preparation and overhead costs. Signup and view all the answers

What does the contribution margin method for pricing menus do?

It uses operation-wide data to determine a dollar amount that must be added to each major menu item's food cost. Signup and view all the answers

What is menu engineering?

A method of menu analysis that breaks down components to analyze which items are making money. Signup and view all the answers

How do most restaurants commonly organize the food on their menus?

In the order in which the food is eaten. Signup and view all the answers

When designing a menu, the term layout is best explained as what?

How the menu is categorized and sequenced. Signup and view all the answers

What is a plow horse menu item classification?

A menu item classification that is popular but less profitable. Signup and view all the answers

What does the star menu item classification describe?

Items that may be less price sensitive than any other items on the menu. Signup and view all the answers

What does a California menu type allow guests to do?

Choose whatever they want whenever they want it, for example breakfast at dinner time. Signup and view all the answers

Study Notes

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 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.

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 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 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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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.