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| 1 | |
What determines the type of customers a restaurant will attract? |
| | A) | Menu |
| | B) | Culture |
| | C) | Skill of workers |
| | D) | Eating trends |
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| 2 | |
Which of the following factors influences the menu of a restaurant? |
| | A) | Price |
| | B) | Equipment |
| | C) | Geography |
| | D) | All of the above |
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| 3 | |
Which type of menu lists complete meals, including appetizers and desserts, for one set price? |
| | A) | Fixed menu |
| | B) | Prix fixe menu |
| | C) | Table d'hôte menu |
| | D) | Meal-based menu |
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| 4 | |
When is a continental menu usually used? |
| | A) | For a banquet |
| | B) | For breakfast |
| | C) | For lunch |
| | D) | For dinner |
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| 5 | |
Which of the following probably would not be considered an accompaniment? |
| | A) | Potato |
| | B) | Cake |
| | C) | Vegetable |
| | D) | Salad |
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| 6 | |
Which of the following is not a garnish? |
| | A) | Sprig of parsley |
| | B) | Slice of orange |
| | C) | A rosebud |
| | D) | Carrot curls |
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| 7 | |
Which of the following is not governed by truth-in-menu guidelines? |
| | A) | Nutritional claims |
| | B) | Freshness claims |
| | C) | Quality claims |
| | D) | Taste claims |
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| 8 | |
Which of the following is liable to the truth-in-menu guideline that location of ingredients must be accurate? |
| | A) | Dover Sole must be from Dover, England. |
| | B) | French fries must come from France. |
| | C) | New England clam chowder must be made in New England. |
| | D) | New York style pizza must be made in New York. |
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| 9 | |
Which is true of menu descriptions? |
| | A) | They should be as short as possible. |
| | B) | They should be specific. |
| | C) | They should match what is actually served. |
| | D) | All of the above |
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| 10 | |
Which is not a common menu format? |
| | A) | Printed menu |
| | B) | Electronic menu |
| | C) | Menu board |
| | D) | Spoken menu |
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| 11 | |
What is money that people have left over for extras after paying all their bills called? |
| | A) | Disposable income |
| | B) | Pocket change |
| | C) | Spending cash |
| | D) | Net pay |
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| 12 | |
For which pricing method must you first determine the food cost percentage? |
| | A) | Markup-on-cost method |
| | B) | Factor method |
| | C) | Contribution margin method |
| | D) | Average check method |
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| 13 | |
What does the competitors' pricing method charge? |
| | A) | 25% more than the competitor's price for similar items. |
| | B) | About the same as the competitor's price for similar items. |
| | C) | 25% less than the competitor's price for similar items. |
| | D) | None of the above |
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| 14 | |
What type of restaurant is most likely to use the psychological pricing method? |
| | A) | Fine-dining restaurants |
| | B) | Theme restaurants |
| | C) | Hotels |
| | D) | Quick-service restaurants |
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| 15 | |
Which pricing method is considered to have the lowest level of risk? |
| | A) | Contribution margin method |
| | B) | Average check method |
| | C) | Factor pricing method |
| | D) | Markup-on-cost method |
