Podcast
Questions and Answers
Which scenario illustrates a 'quantity' truth-in-menu violation?
Which scenario illustrates a 'quantity' truth-in-menu violation?
- Serving Pepsi when Coke was ordered.
- Charging extra for cheese without notifying the customer.
- Serving 5 oz of turkey when the menu states '6 oz'. (correct)
- Listing Grade A eggs but using Grade B eggs.
What constitutes a 'quality' truth-in-menu violation?
What constitutes a 'quality' truth-in-menu violation?
- Using truffles from Italy when the menu says 'French truffles'.
- Serving cod when the menu lists grouper.
- Serving yesterday's muffins when the menu says 'baked fresh daily'.
- Using Grade B eggs when the menu lists Grade A eggs. (correct)
Which situation is an example of a 'price' truth-in-menu violation?
Which situation is an example of a 'price' truth-in-menu violation?
- Charging extra for cheese without informing the customer. (correct)
- Serving less quantity than what is listed on the menu.
- Serving canned strawberries when the menu says 'fresh'.
- Serving fish that was baked instead of fried.
What defines a 'brand name' truth-in-menu violation?
What defines a 'brand name' truth-in-menu violation?
Which scenario exemplifies a 'product identification' truth-in-menu violation?
Which scenario exemplifies a 'product identification' truth-in-menu violation?
Flashcards
"Quantity" truth-in-menu violation
"Quantity" truth-in-menu violation
Misrepresenting the amount of an ingredient served compared to what's listed.
"Quality" truth-in-menu violation
"Quality" truth-in-menu violation
Misrepresenting the grade or standard of ingredients used.
"Price" truth-in-menu violation
"Price" truth-in-menu violation
Charging extra for an item without informing the customer.
"Brand name" truth-in-menu violation
"Brand name" truth-in-menu violation
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"Product identification" truth-in-menu violation
"Product identification" truth-in-menu violation
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Study Notes
- A "quantity" truth-in-menu violation: describing a sandwich as stuffed with "6 oz of sliced turkey" but only serving 5 oz.
- A "quality" truth-in-menu violation: using grade B eggs when the menu lists grade A eggs for a dish.
- A "price" truth-in-menu violation: charging extra for cheese on a burger without notifying the guest of the charge.
- A "brand name" truth in menu violation: a customer asks for a Coke and the server brings a Pepsi.
- A "product identification" truth-in-menu violation: serving grouper for a dish when the menu lists cod.
- A "point of origin" truth-in-menu violation: advertising "French truffles" but using truffles from Italy.
- A "merchandising terms" truth-in-menu violation: calling the muffins on the menu "baked fresh daily" when they're yesterday's muffins.
- A "preservation" truth-in-menu violation: calling the strawberries "fresh" on the menu and using a freshly opened can of strawberries.
- A "food preparation" truth-in menu violation: calling the fish "fried" but serving fish that was crusted, sprayed with oil, and cooked quickly in a hot oven.
- A la carte restaurant menus should include a "selling" aspect to its menu descriptions
- It is inappropriate to include the positive qualities of the Chinese communist party in a Chinese restaurant menu.
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Description
Understanding truth-in-menu violations is crucial for ethical restaurant management. Violations can occur related to quantity, quality, pricing, brand names, product identification, origin, merchandising terms, preservation, and food preparation. This overview explains different types of violations.
