Questions and Answers
A _____________ describes where a local population spends its free time and its money.
psychographic study
Which of the following are not stakeholders in a restaurant's menu?
If a menu showcasing the local fall harvest is extremely popular with the public, it should be offered year-round.
False
A business's __________ is the set of qualities and characteristics that people associate with the business.
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A well-written menu can balance the work flow across all production stations.
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A _____________ includes age, gender, race, education, and income information about a given market.
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Personal knowledge of a market is a legitimate way to help define a menu.
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When opening a restaurant, the menu planner's initial menu choices impact future menus.
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A demographic study does not include information on __________.
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Which of the following concepts would not be appropriate for a low-wage, blue-collar town?
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When a competitive analysis shows that a similar business concept already exists, the owner can still enter the market with a similar concept that just provides better service.
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A menu's price point is impacted when a chef replaces the kitchen staff with more highly trained labor.
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A _____________ is a report that determines the likelihood that a future business concept will succeed.
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What is the term for a market that cannot sustain any more businesses with a given concept?
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A menu planner should always write the menu before determining the target market.
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For foodservice businesses, a ___________ describes which other foodservice establishments have similar concepts.
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A series of pre-opening meals is a good way to get customer feedback on a menu for a new restaurant.
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A foodservice business's brand should be modified to support its menu.
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A restaurant's freezer capacity impacts its menu offerings.
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Which of the following is not a logistical constraint on a menu?
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Which of these is not a good reason to incorporate nutrition into a menu?
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In a captive market, customers with dining choices tend to return to the same establishment regularly.
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A calorie-dense food has lots of macronutrients and micronutrients.
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Refined sugars are a part of which macronutrient group?
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Most lipids provide how many calories per gram?
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A complete protein contains 9 essential amino acids.
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Which of the following is not a good source of calcium?
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Vitamin B12 is found only in animal products.
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Folate and vitamin D work together to help with cell generation.
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Fiber is prevalent in which of these foods?
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Which of these qualities is not a characteristic of a healthy diet?
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Moderate alcohol consumption is considered 1-2 drinks per day.
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Restaurants should identify raw or undercooked foods and notify guests of their potential risk for illness if they eat those foods.
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Which of the following is not a common food allergen?
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Which type of vegetarian consumes no animal products?
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Four ounces of meat is considered a healthy portion size.
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Salt should be added to a dish at the beginning of the cooking process to reduce its overall sodium content.
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Which of the following is not a good source of protein?
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Which of the following is not a low-sodium flavor booster?
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A grilled burger wrapped in a lettuce leaf with a side of creamed cauliflower is an example of which diet?
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Which of the following is a celiac sufferer allowed to eat?
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People should consume 64 ounces of water a day.
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The Dietary Guidelines recommend that what percentage of calories should come from fat?
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Diabetics should follow the low-carbohydrate diet.
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To accommodate lactose intolerant guests, a restaurant simply needs to have one or more dishes that are dairy-free.
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Which of the following pricing styles requires guests to pay for everything separately, including vegetables and starches?
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The sharing of side dishes at the table is common in a la carte pricing.
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Prix fixe menu pricing is a better option than table d'hote pricing when the cost of the entrées vary greatly.
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Which of the following pricing styles has guests pay separately for each course, but the entrée includes all of the sides for one price?
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Which of the following pricing styles provides guests with all of the courses for one price, but the price depends on the guest's choice of entrée?
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Greater numbers of menu categories can increase the number of courses that guests order.
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Extensive menus with lots of categories help to speed service by providing every guest something they will enjoy.
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Which of the following pricing styles provides guests with the complete dining experience for one price, no matter which menu items are chosen?
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On a menu, balance and variety apply to all of the following variables except __________.
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BBQ shacks generally offer poor examples of menus as all of their menu items use a single cooking technique.
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Tableside preparation provides showmanship for an extra cost, so in fancier restaurants, it should be used for all dishes whenever possible.
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When a chef uses the scraps from one dish in another dish, it is called __________.
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A menu has six entrées produced by the sauté station and the grill station. If the menu already includes pan-roasted chicken, pan-seared flounder, grilled strip steak, and sautéed filet mignon, which of the following menu choices would best provide menu variety and aid workflow?
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Which of the following is not a typical heading for a breakfast menu?
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Appetizers should provide large portions to allow guests to have appetizers for their main meal if they prefer.
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Entrée salads should always be listed under the salad heading, not under the entrée heading.
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Which of the following is not a style of soup?
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Which of the following is not typically a component of a sandwich?
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Which of the following best exhibits balance and variety for dessert options?
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Which of the following should be included in the beverage section of a menu?
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Because they are the most nutrient-dense, vegetable side dishes should always come from green vegetables.
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Upscale dining establishments are more likely to provide a separate menu for dessert than are casual operations.
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Cheese should not be served with sweet condiments as they overwhelm the flavor of the cheese.
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Breakfast menus should avoid a la carte options to encourage customers to spend more.
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Lunch and dinner menus can be similar except that lunch provides smaller portions at lower prices.
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Which of the following is a poor example of balance and variety in a dessert?
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A salad may include both raw and processed vegetables.
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It is perfectly acceptable for the word 'entrée' to not appear on a menu.
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Study Notes
Menu Planning Concepts
- A psychographic study is essential for understanding local population's preferences and spending habits.
- Stakeholders in a restaurant's menu exclude competitors, who are not directly affected by menu decisions.
- Seasonal menus, such as those focused on local fall harvests, should not be offered year-round if they do not meet continuous demand.
Menu Attributes
- A business's brand is critical as it encompasses the qualities and characteristics that attract customers.
- A well-constructed menu can effectively balance work among different production stations, enhancing efficiency.
- Demographic studies include data such as age, gender, race, education, and income, but do not cover spending patterns.
Market Analysis
- Initial menu options created by planners greatly influence the development of future menus.
- Competitive analysis allows entry into markets with similar concepts by ensuring better service than existing establishments.
- A feasibility study assesses the likelihood of success for a new business concept.
Nutritional Considerations
- Warm peach cobbler and vanilla ice cream maintain a balance in dessert variety, while pumpkin flan with butternut squash mousse lacks variety.
- Refined sugars fall under the carbohydrate group, which provides energy in meals.
- Moderate alcohol consumption is defined as 1-2 drinks per day, and water consumption should ideally be 64 ounces daily.
Dietary Guidelines
- Healthy diets should not only be moderate, balanced, and adequate, but popularity is not a quality associated with healthy eating.
- Nutrient-dense vegetable side dishes can include a variety of vegetables, not just green ones.
- Vitamin B12 is exclusively found in animal products, while folate and vitamin D do not directly assist in cell generation.
Menu Pricing Structures
- Different pricing styles are associated with how guests pay for menu items:
- A la carte requires separate payments for each item.
- Semi a la carte includes one price for entrée and sides, while table d'hôte packages meals for one price.
- Prix fixe allows guests to enjoy all courses for a single price regardless of item choice.
Menu Design Principles
- Balance and variety should be reflected in menu offerings by including diverse ingredients, cooking techniques, and sizes.
- Tableside preparation should not be mandatory for all dishes in upscale dining.
- Entrée salads can be appropriately listed under both salad and entrée headings based on restaurant style.
Special Diets and Allergies
- To accommodate lactose intolerance, restaurants should have dairy-free options.
- Celiac sufferers can safely consume rice, but not wheat, rye, or barley.
- Common food allergens typically include wheat, fish, and nuts, while citrus is generally not a common allergen.
Customer Experience and Menu Selection
- Extensive menus do not necessarily speed up service; simplicity can improve guest satisfaction.
- Appetizers should be appropriately portioned and not overwhelmingly large for a meal.
- Side dishes in upscale dining might differ from casual dining practices, commonly having a separate dessert menu.
Health and Wellness
- Calorie-dense foods do not guarantee high micronutrient content.
- Fiber-rich foods, such as beans, are beneficial for diets, while leafy greens are not substantial sources of protein.
- Health-conscious choices are necessary to combat obesity concerns, especially with respect to menu offerings.
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Description
Test your knowledge on key concepts from Menu Planning Chapters 1-3 with these flashcards. Each card covers critical terms and definitions important for understanding menu development and stakeholder roles in the restaurant industry.
