Question 1

The most important factor to consider in menu planning is

Accepted Answer

A)  price of ingredients. 
B)  availability of production equipment. 
C)  customer satisfaction. 
D)  skill level of production employees. 
A)  price of ingredients. 
B)  availability of production equipment. 
C)  customer satisfaction. 
D)  skill level of production employees.

Question 2

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations:

Accepted Answer

A)  make half your plate fruits and vegetables 
B)  drink water as the preferred beverage 
C)  alternate meat and non-meat protein sources 
D)  choice servings of whole grains equal to servings of fruits and vegetables 
A)  make half your plate fruits and vegetables 
B)  drink water as the preferred beverage 
C)  alternate meat and non-meat protein sources 
D)  choice servings of whole grains equal to servings of fruits and vegetables

Question 3

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT

Accepted Answer

A)  maintain calorie balance over time. 
B)  focus on nutrient dense foods 
C)  sustain a healthy weight. 
D)  find your balance between food and physical activity. 
A)  maintain calorie balance over time. 
B)  focus on nutrient dense foods 
C)  sustain a healthy weight. 
D)  find your balance between food and physical activity.

Question 4

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Accepted Answer

A) True 
 B)False

Question 5

Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items.

Accepted Answer

A) True 
 B)False

Question 6

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed:

Accepted Answer

A)  Let's Move 
B)  Milk Matters 
C)  Chefs Move to School 
D)  5-a-Day 
A)  Let's Move 
B)  Milk Matters 
C)  Chefs Move to School 
D)  5-a-Day

Question 7

If a restaurant is offering seven entrees on its menu, and wants to sell more of a particular item, that item would sell best if it is listed as the _____________ item in the entree section.

Accepted Answer

A)  second 
B)  fourth 
C)  fifth 
D)  seventh 
A)  second 
B)  fourth 
C)  fifth 
D)  seventh

Question 8

Number, skill level, and available hours of labor are production capability issues that should be considered in menu planning.

Accepted Answer

A) True 
 B)False

The most important factor to consider in menu planning is

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations:

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items.

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed:

If a restaurant is offering seven entrees on its menu, and wants to sell more of a particular item, that item would sell best if it is listed as the _____________ item in the entree section.

Number, skill level, and available hours of labor are production capability issues that should be considered in menu planning.

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 3: The Menu

The most important factor to consider in menu planning is

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations:

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items.

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed:

If a restaurant is offering seven entrees on its menu, and wants to sell more of a particular item, that item would sell best if it is listed as the _____________ item in the entree section.

Number, skill level, and available hours of labor are production capability issues that should be considered in menu planning.

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters