TEST-BANK for
Foundations of Menu Planning
2nd Edition
Author(s): Traster
Please allow up to 12 hours for payment to process. An email containing the test-bank will be sent immediately upon completion to the email address indicated in the payment form. Due to the sensitivity of these study aids, all sales are final. Please allow an hour for the payment to process. *All files come in PDF format, and are separated per chapter.*
Sample Questions
  • The sale of a menu item generates a ________ to cover fixed costs and ultimately, profit. A) ...
  • If spinach has a yield percentage of 76% and the chef buys 5 lbs of AP spinach, the chef should ...
  • To deal with a menu analysis dog, the menu planner should ________. A) Market it heavily to ...
  • Exceptional customer service can be summed up as ________ in a professional, competent, and timely ...
  • The best approach to building a foodservice business is to ________.
  • The ultimate goal of the menu planner is to ________.
  • When a business is menu-driven, which of the following is written to support the menu's needs?
  • The risk in designing a foodservice business before conducting market research for the product is ________.
  • When a guest asks a server, What do you recommend? for either a food or beverage item, the server ...
  • Which of the following is not a potential pitfall of the menu-first approach?
  • Restaurants can market all of the following types of events on their menu except ________.
  • The contribution margin for a dish with a food cost of $6.00 and a sales price of $15.00 is ________.
  • Which of the following is not a situation where a menu would normally market another business?
  • The contribution margin for a dish with a food cost of 6.00 and a sales price of 15.00 is ________. ...
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