Chapter 6 The Menu

1. “Prix fixe” refers to a(n) __________ menu.

a. à la carte
b. “du jour”
c. cycle-based
d. table d’hôte
2. After studying her menu, Malia decides to order a dinner that includes a garden salad, a veal
cutlet entrée with green beans, and a baked potato. Malia is most likely ordering from a(n)
__________ menu.
a. cycle
b. à la carte
c. prix fixe
d. table d’hôte
3. Breakfast menus typically focus on items that:
a. are fun to eat.
b. include a variety of vegetables.
c. are simple and inexpensive.
d. are light and flavorful with lots of variety.
4. Andrés and his wife, Isabel, would like to open a restaurant in the United States that would
introduce a broad range of Americans to the cuisine of their native Peru. As the partners
develop the menu, they should keep in mind that:
a. some ingredients may need to be changed to reach a broader range of guests.
b. most Americans have no interest in trying foreign food.
c. the majority of Americans will expect the menu to be entirely in Spanish.
d. planning an ethnic menu is no different than planning a menu featuring American entrées.
5. Aesthetic balance refers to:
a. the relationship between food costs, menu prices, and other financial/marketing
considerations.
b. a commercial operation’s need to place items on the menu that will yield a specific level of
profitability.
c. the mix of guests from various demographic groups.
d. the degree to which meals have been developed with an eye to the colors, textures, and
flavors of food.
6. Which of the following statements about menus is true?
a. The name of the restaurant is usually all the copy the menu cover needs.
b. Menu items should be listed on the menu in such a way that none of them stands out from
the others.
c. Dinner menu items should be simple, quick to make, and inexpensive.
d. A menu’s back cover should always be blank.
7. One of the most common mistakes in menu design is:
a. using more than two colors.
b. omitting basic information about the restaurant.
 c. printing the menu on two types of paper.
d. using freelance artists to design the menu.

8. Which of the following statements about menu planning is true?

a. A meal should be composed of foods that vary in texture.
b. A reliable guide that menu planners can always use is that guest preferences are the same
as their own.
c. Menu planning in chain restaurants is always done by the individual operations’ general
managers.
d. Alcoholic beverages should only be listed on a separate menu.
9. Which of the following terms describes a menu item that is high in popularity, but low in
contribution margin?
a. plowhorse
b. dog
c. puzzle
d. star
10. When managers are reengineering a menu, they are most likely to make which of the
following changes?
a. keep stars
b. remove puzzles
c. reposition dogs
d. reprice stars

11. Malia decides to order an app of stuffed mushrooms, a small pasta primavera entrée, and a
slice of New York-style cheesecake, with fresh strawberries on the side. Milia is most likely
ordering from a(n) ____ menu.
a. cycle
b. à la carte
c. prix fixe
d. table d'hôte

12. Which of the following statements about menu planning is false?

a. A reliable guide that menu planners call always use is that guest preferences are the same as their
own.
b. To do a good job planning a menu, you must know what your guests want to eat and drink.
c. A restaurant's theme of cuisine helps determine what types of items appropriate to put on the
menu.
d. A meal should be composed of foods that vary in texture.
13. A precosting analysis has just shown Mink that her projected costs are above the acceptable
range. Which of the following steps is she most likely to take to ensure her operation shows a
profit?
a. raise prices
b. increase portion sizes
c. adds accompaniments to menu items
d. all of the above.
Chapter 7 Standard Product Costs and Pricing Strategies

1. What information should be included in a standard recipe?

a. required quantity of each ingredient and preparation procedures
b. portion size, portioning equipment, and garnish
c. menu item rating scale
d. both a and b
2. Which of the following statements about standard recipes is true?
a. Recipe yields can accurately be increased or decreased only through the use of
computer software.
b. Recipes collected from trusted or authoritative sources do not need to be tested
before they are added to the menu.
c. Ingredients on a standard recipe card should be listed in the order they are used.
d. Developing standard recipes is a management duty; managers should not ask for
input from cooks and/or bartenders.
3. Including sub recipes as ingredients in a standard recipe is known as:
a. preparing an ingredients file.
b. recipe indexing.
c. menu costing.
d. chaining recipes.
4. An adjustment factor should be used:
a. to accurately increase or decrease the yield of a standard recipe.
b. when developing any new standard recipe.
c. whenever ingredient substitutions must be used in a standard recipe.
d. to determine the cost of a given menu item.
5. The per-ounce cost of an alcoholic beverage is determined by:
a. dividing the cost of the bottle by the number of servings it yields.
b. multiplying the number of servings per bottle by the cost of the bottle.
c. dividing the total cost of the bottle by 15.
d. dividing the cost of the bottle by the number of ounces per bottle.
6. A menu item’s __________ is determined by dividing the total cost of the item by the
number of portions.
a. contribution margin
b. total ingredient cost
c. portion cost
d. standard food cost

7. The menu pricing method that bases pricing on the price the food service manager
believes will represent a value to the guest is known as the __________ price method.
 a. reasonable
b. highest
c. loss-leader
d. intuitive

8. Which of the following is a subjective pricing method?

a. loss-leader price method
b. profit pricing method
c. desired food cost percent method
d. elasticity of demand method
9. Which of the following statement concerning menu pricing is true? * option- “d”
a. If you lower the price of an item by 10 percent and demand for the item goes up by
35 percent, the demand for the item is inelastic.
b. The highest price method is an objective pricing method.
c. Desired food cost percent markup is an objective pricing method.
d. If the demand for an item is elastic, then the item is not considered to be price-
sensitive.
10. “Elasticity of demand” is best defined as:
a. the relationship between a menu’s most profitable items and its least profitable
items.
b. the extent to which demand for an item changes as the price changes.
c. the response of customers to new menus, special promotions, and other marketing
and advertising tactics.
d. the determining factor in whether customers return to a particular food and
beverage operation.
Chapter 8 Preparing for Production

1. A perpetual inventory system tells managers:

a. the exact quantity of each product in storage.
b. how much money has been spent on a given product during a given time period.
c. the quantity of each product that should be in storage.
d. which products will likely need to be reordered within the next 30 days.
2. Which of the following techniques is effective in reducing purchasing costs?
a. Change the purchase unit size to a smaller container to reduce the supplier's
handling charges.
b. Purchase directly from a distributor or grower.
c. Charge goods on credit to increase the supplier's cash flow.
d. Increase supplier services.
3. Determining whether it is less expensive to prepare a product on-site than to
purchase it ready-made is known as:
a. an ingredient inventory.
b. an internal-external comparison.
c. a labor vs. production decision.
d. a make-or-buy analysis.
4. Operations that use only a physical inventory system:
a. periodically count the items in storage to see what is available.
b. can tell at any given moment exactly what quantities of items are on hand.
c. are using the most accurate means available to keep track of inventory.
d. have chosen a system that operates much like a checkbook record.
5. Moesha is working at her hotel’s bar when a guest approaches and says, “I’d like a
Screwdriver made with Stolichnaya, please.” Moesha is most likely to make the
guest’s drink using a __________ brand of liquor.
a. call
b. house
c. premium
d. substandard
6. When receiving alcoholic beverages, which of the following points should be
observed?
a. All bottles should be opened and sampled. / a random bottle from each shipment
should be opened a sampled.
b. Beverages should be moved immediately to secure storage areas.
c. Purchasing and receiving beverages should be done by the same person.
d. Cases should remain closed until the products are actually needed.
7. Inventory turnover rates are typically:
a. lower for beverages than for foods.
 b. of little concern for computerized operations.
c. the same for both beverages and foods.
d. higher in chain operations than in independents.

8. Which of the following statements is true?

a. There is no need for a receiving clerk to weigh, count, or measure incoming items if
proper ordering systems are in place and working correctly.
b. When a prime-supplier system is in place, there is an increased need for
maintaining a formal issuing system for food service items.
c. A just-in-time inventory system depends on the food and beverage operation
maintaining a scanning system similar to that found in supermarket check-outs.
d. Items in storage—including alcoholic beverages—can easily be tracked with the aid
of high-tech storage and inventory systems.
9. In the food and beverage industry, a prime supplier is a(n):
a. vendor that sells products to a food service provider using a just-in-time inventory
system.
b. organization that always strives to have the lowest price on the items it sells.
c. sales representative who makes frequent face-to-face presentations in order to
build rapport and enhance customer service.
d. supplier that specializes in providing premium—and, often, imported—brands of
food and beverages to a food and beverage establishment.
10. The success of a just-in-time inventory system depends upon:
a. having sufficient funds immediately available.
b. prime suppliers who work as partners with the food and beverage operation.
c. extensive storage space at the food and beverage operation.
d. maintaining the latest computer hardware and software.
Chapter 9 Production

1. What is the primary task of production planning?

a. deciding what specials will be served on a particular day
b. creating standard recipes
c. issuing all inventory that will be needed for a shift
d. determining the quantity of menu items to be prepared
2. Which of the following is a food production principle?
a. Prepare foods far in advance to save time.
b. Make sure that extra staff members are on hand for busy periods.
c. Serve hot food hot and cold food cold.
d. Constantly experiment with seasonings and recipes.
3. What type of vegetables should be cooked without a cover?
a. tubers
b. green vegetables
c. vegetable fruits
d. sprouts
4. Which of the following is a dry-heat cooking method using hot air?
a. baking
b. broiling
c. microwaving
d. blanching
5. Which of the following is a method used to tenderize meat or poultry?
a. boiling
b. cooking at high temperatures
c. aging
d. freezing
6. Fish with a high fat content is an especially good source of:
a. gluten.
b. vitamins.
c. starch.
d. carbohydrates.
7. Preventing the separation of ingredients describes which cooking use of eggs?
a. clarifying agent
b. interfering substance
c. emulsifying agent
d. binding and coating
8. Which of the following typically can change baking times and temperatures?
a. the brand of butter used
 b. time of day
c. the mixer used in production
d. altitude

9. Which of the following is a control activity that can be used to maintain quality and
ensure efficient food production?
a. Discourage the use of weighing and measuring tools because they slow the
production process.
b. Study and resolve production bottlenecks.
c. Require that all employees punch in and out on a computerized time clock.
d. Give production staff the authority to discard spoiled or improperly prepared
items.
10. Which of the following should be a primary concern of managers during food and
beverage production?
a. making sure the dining room temperature is comfortable for guests
b. making quality ingredients available and ensuring that quality requirements are
met
c. ensuring that servers follow proper cash-out procedures
d. teaching hosts and bus persons about the production process

11. Quality standards of food and bev production must be incorporated into all of the
following except:
a. standard recipes.
b. purchase specifications.
c. proper tools and equipment.
d. suggestive selling techniques.

12. Which of the following vegetables should be cooked without a cover?

a. carrots
b. broccoli
c. potatoes
d. corn

13. Egg yolks would be used as an emulsifying agent in which of the following products?
a. sherbet
b. broth
c. mayonnaise
d. soufflé

14. Which of the following typically does not affect baking times and temperatures?
a. altitude
b. humidity
c. moisture content of flour
d. time of day
15. Which of the following is or should be a primary concern of managers during food and
beverage production?
a. ensuring that proper receiving procedures are being followed
b. making quality ingredients available for production
c. ensuring that employees arrive to work on time
d. all of the above.

16. Which of the following is not typically a control activity used to preserve quality and
maximize food production efficiency?
a. Implement procedures to reduce the cost without lowering quality standards.
b. Ensure that extra food is issued for production.
c. Make sure that weighing and measuring tools are available and always used.
d. Recruit personnel who are genuinely concerned about preparing and offering high-quality
products.
Chapter 10 Food and Beverage Service

1. Family-style service is another name for _________ service.

a. French
b. English
c. Russian
d. American
2. Cart service is also called _________ service.
a. French
b. English
c. Russian
d. American
3. Which of the following is usually a determinant when assigning food server stations?
a. type of service style used
b. number of managers on duty
c. the operation’s daily specials
d. a coin-toss
4. What should a server do when taking a guest’s food order?
a. suggest any specials of the day
b. use the correct abbreviations on your orders
c. answer any questions the guest has
d. all of the above
5. When guests order wine by the bottle, servers should:
a. show the label of the wine bottle to all guests at the table.
b. open the bottle before bringing it to the table.
c. allow everyone at the table to sample a small amount of the wine.
d. bring the unopened bottle to the table resting on a white napkin or towel.
6. Which of the following drink pairs contain the same amount of alcohol?
a. two 12-ounce beers and eight ounces of wine
b. one ounce of 100-proof liquor and eight ounces of wine
c. one 12-ounce beer and eight ounces of wine
d. one mixed drink and three 12-ounce beers
7. Which of the following computer hardware pieces is an order entry device?
a. guest check printer
b. magnetic strip reader
c. menu item file
d. ECR/POS report
8. What are the two types of income collection that managers can use for server
revenue control?
 a. server banking system and shopper services
b. server banking system and cashier banking system
c. cashier banking system and shopper services
d. cash bank system and guest check system

9. Besides helping detect bartender theft, what can a shopper service be used for?
a. to train beverage servers
b. to look at the entire operation with the aim of making improvements
c. to develop suggestive selling techniques that can be used by all employees
d. to assess production procedures
10. Suggestive selling works in __________ service operations.
a. table
b. buffet
c. cafeteria
d. all of the above
Chapter 6: 1-d-C1, 2-b-C1, 3-c-C2, 4-a-C2, 5-d-C3, 6-a-C3, 7-b-C3, 8-a-C3, 9-a-C4, 10-a-C4
Chapter 7: 1-d-C1, 2-c-C1, 3-d-C1, 4-a-C1, 5-d-C2, 6-c-C2, 7-a-C3, 8-a-C3, 9-c-C3, 10-b-C3
Chapter 8: 1-c-C1, 2-b-C1, 3-d-C1, 4-a-C1, 5-a-C2, 6-b-C2, 7-a-C2, 8-d-C3, 9-a-C3, 10-b-C3
Chapter 9: 1-d-C1, 2-c-C2, 3-b-C3, 4-a-C3, 5-c-C4, 6-b-C5, 7-c-C5, 8-d-C6, 9-b-C8, 10-b-C8
Chapter 10: 1-b-C1, 2-a-C1, 3-a-C2, 4-d-C3, 5-d-C3, 6-a-C3, 7-b-C4, 8-b-C5, 9-b-C5, 10-d-C6

Key points:
Adjustment factor= desired yield ÷ original yield
Contribution margin= revenue – food cost
% Cat Revenue= Item revenue ÷ total revenue into 100
Breakeven point (neither loss nor profit) = Fixed cost ÷ Contribution margin
Cost per ounce= price per bottle ÷ ounces per bottle
Drink Cost %= drink cost ÷ selling price
Selling price= standard portion cost ÷ desired food cost %
Allowable Food Cost = Forecasted Revenue – non-food expenses – profit desired
Budgeted food cost %= allowable food cost ÷ forecasted food revenue
8 up = 8 ounces
Lifo is wine
Fifo is organic or perishable
Frozen foods temperature = -18-degree Celsius
Refrigerated food= 5 to 1-degree Celsius
Boiling: (Blanching 30 seconds to 1 minute) (poaching 86-degree to 92-degree which means
below boiling point)
Simmering (92 to 96)
Steaming is the best way to cook vegetables (after boiling point)
Pasteurization 62 to 72-degree Celsius and 145 to 162-degree Fahrenheit
Baking soda for frying (require liquid and acid to activate)
Baking powder for baking (require liquid to activate)
For coffee never boil water temperature 92 to 94-degree Celsius
For Ice coffee double the amount of coffee
Black tea bag 3 to 5 minutes
Green tea bag 3 minutes
For 1-gallon water use 2 oz of tea
Expeditor link between back of the house and front of the house.
Standard portion cost is the cost to produce one portion of an item according to the
standard recipe

Meal Cost – is the total of all items included in the meal

Par levels – the minimum level of stock acceptable
Lead time quantity – number of units that will be used between the time the
replacement stock is ordered and delivered
Safety Stock Level – in case of shortages, spoilage, etc
Moist heat cooking require water or another liquid
Dry heat cooking requires hot air or hot fat.
Roots – Sweet potatoes, beets, carrots
Tubers - potatoes
Bulbs – onions, garlic, leeks
Stems –celery, rhubarb, asparagus
Leaves – lettuce, spinach, cabbage
Flowers – cauliflower, broccoli, artichokes
Pods and seeds – green beans, peas, lima beans
Sprouts – soybean, sunflower
Vegetable Fruits – tomatoes, eggplants, squash, pumpkin, okra, cucumbers
Moulded salads – gelatine base
Emulsion is the mixture of two or more liquids than are ordinarily unmix able
Marinades are seasoned liquids that are usually made with vegetable or olive oil, and an
acid wine, vinegar, fruit juice
Boiling can cause eggs to become rubbery
Hard cooked eggs – no longer than 15 minutes
Soft boiled eggs 1 to 3 minutes
Pasteurization – process that controls heat to destroy bacteria
Homogenization – breaks up fat particles so they remain suspended in the milk