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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 |