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Questions and Answers
A _____________ describes where a local population spends its free time and its money.
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?
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.
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.
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.
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.
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.
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.
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 __________.
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?
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.
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.
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.
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?
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.
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.
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.
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.
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.
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?
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?
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.
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.
A calorie-dense food has lots of macronutrients and micronutrients.
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Refined sugars are a part of which macronutrient group?
Refined sugars are a part of which macronutrient group?
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Most lipids provide how many calories per gram?
Most lipids provide how many calories per gram?
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A complete protein contains 9 essential amino acids.
A complete protein contains 9 essential amino acids.
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Which of the following is not a good source of calcium?
Which of the following is not a good source of calcium?
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Vitamin B12 is found only in animal products.
Vitamin B12 is found only in animal products.
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Folate and vitamin D work together to help with cell generation.
Folate and vitamin D work together to help with cell generation.
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Fiber is prevalent in which of these foods?
Fiber is prevalent in which of these foods?
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Which of these qualities is not a characteristic of a healthy diet?
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.
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.
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?
Which of the following is not a common food allergen?
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Which type of vegetarian consumes no animal products?
Which type of vegetarian consumes no animal products?
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Four ounces of meat is considered a healthy portion size.
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.
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?
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?
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?
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?
Which of the following is a celiac sufferer allowed to eat?
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People should consume 64 ounces of water a day.
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?
The Dietary Guidelines recommend that what percentage of calories should come from fat?
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Diabetics should follow the low-carbohydrate diet.
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.
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?
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.
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.
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?
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?
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.
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.
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?
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 __________.
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.
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.
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 __________.
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?
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?
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.
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.
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?
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?
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?
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?
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.
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.
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.
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.
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.
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?
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.
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.
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.
Studying That Suits You
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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.
