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Chapter 6: The Menu (How well do you know menu planning and engineering?) Menu 1. "Prix fixe" refers to a(n) menu. a. a la carte b. "du jour" c. cycle-based d. table d'hote 2. After studying her menu, Malia decides to order a dinner that includes a garden salad, a veal cutlet entree with green beans, and a baked potato. Malia is most likely ordering from a(n) menu. a. cycle b. a la carte c. prix fixe d. table d'hote 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. Andres 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 from planning a menu featuring American entrees.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 be listed only on a separate menu. 9. Which of the following terms refers to 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 do which of the following? a. keep stars b. remove puzzles C. reposition dogs d. reprice star