ProStart 2 Chapter 2 Menu Management Prep Exam Questions And Correct Answers.
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Course
Prostart
Institution
Prostart
A la carte menu - Answer This menu prices each item separately, and nothing comes with anything else; for example, a meal such as steak, potatoes, and a vegetable will have separate prices for each item, and they need to be ordered individually.
Menu - Answer There is no stronger multipurp...
ProStart 2 Chapter 2 Menu Management
Prep Exam Questions And Correct
Answers.
A la carte menu - Answer This menu prices each item separately, and nothing comes with anything
else; for example, a meal such as steak, potatoes, and a vegetable will have separate prices for each
item, and they need to be ordered individually.
Menu - Answer There is no stronger multipurpose tool for a restaurant than its ________.
place an order - Answer The menu is where sales are initially won or lost. If, for example, guests like
what is on the menu, and the prices seem fair, then they are likely to ______________.
California menu - Answer This menu lists all meals available at any time of day, which accommodates a
wider variety of guests who may differ in lifestyle and work schedules; guests can choose whatever they
want whenever they want it-for an example, breakfast at dinner time. Dines that are open 24 hours a day
might use a California menu.
Cyclical menu - Answer With this menu, chefs or managers change items after a certain period of
time(daily, weekly, monthly ,etc) depending on their objectives and the target market; for example, an
operation might serve four different menus that correspond to the sour seasons.
Du jour menu - Answer this menu simply lists the menu items that are available on an particular day
("du jour is a french term that means "of the day"), often presented as a "Daily Specials" menu in the
United states; it can be an insert in the standard menu, written on a blackboard, or described verbally by
the service staff.
Fixed menu - Answer This menu offers the same items every day,with the advantage that guests know
what to expect every time they return; many chefs work with a fixed menu to offer guests consistency,
but then supplement the fixed menu with a du jour menu to offer variety
Limited menu - Answer A menu that typically offers only a few items, which means fewer ingredients,
making it easier to keep track of costs, inventory, and pricing
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