CUL129 – Management by Menu
Final Exam Study Guide
The final exam will consist of 39 questions – 25 multiple choice, 9 True/False and 5
short answer. The exam is worth 77 points total. There will also be one extra credit
question.
-A la carte menu
-Du Jour menu
-Table d’hôte menu
-Cycle menu
-California menu
-Family Style Breakfast
-Hunt Breakfast
-Markup (difference between the cost and the selling price of a menu item)
-Progression of a formal meal (heavy to light? light to heavy?)
-Receiving input from the front of the house and the kitchen when developing a menu ensures
that all feedback is heard and buy-in is achieved
-Menus typically group food items in the order that they are to be eaten
-Having a large number of menu items can overwhelm guests
-The most formal meals are served without bread, butter or salt and pepper
-Truth in menu laws are establish to avoid misrepresentations that benefit the operator at the
expense of the guest
-The main purpose of a menu is to communicate food offerings and prices
-One of the best ways to create value for your customers is to differentiate your product from
your competitors
-Menu pricing should be evaluated constantly and revised as necessary
-The main functions of a successful menu are communication and selling
-Most menus are printed on paper and given to patrons to look at
-The back of a traditional menu is used for hours of operation and short notes of interest, and
often times will be the place where drinks and desserts are listed
-The front of a traditional menu is used for the logo, design or motif
-Menus written for the back of the house to inform employees on the different menu items to
produce is known as the production menu
This study source was downloaded by 100000830246019 from CourseHero.com on 07-16-2022 15:05:52 GMT -05:00
https://www.coursehero.com/file/11058461/Final-Exam-Study-Guide/
Final Exam Study Guide
The final exam will consist of 39 questions – 25 multiple choice, 9 True/False and 5
short answer. The exam is worth 77 points total. There will also be one extra credit
question.
-A la carte menu
-Du Jour menu
-Table d’hôte menu
-Cycle menu
-California menu
-Family Style Breakfast
-Hunt Breakfast
-Markup (difference between the cost and the selling price of a menu item)
-Progression of a formal meal (heavy to light? light to heavy?)
-Receiving input from the front of the house and the kitchen when developing a menu ensures
that all feedback is heard and buy-in is achieved
-Menus typically group food items in the order that they are to be eaten
-Having a large number of menu items can overwhelm guests
-The most formal meals are served without bread, butter or salt and pepper
-Truth in menu laws are establish to avoid misrepresentations that benefit the operator at the
expense of the guest
-The main purpose of a menu is to communicate food offerings and prices
-One of the best ways to create value for your customers is to differentiate your product from
your competitors
-Menu pricing should be evaluated constantly and revised as necessary
-The main functions of a successful menu are communication and selling
-Most menus are printed on paper and given to patrons to look at
-The back of a traditional menu is used for hours of operation and short notes of interest, and
often times will be the place where drinks and desserts are listed
-The front of a traditional menu is used for the logo, design or motif
-Menus written for the back of the house to inform employees on the different menu items to
produce is known as the production menu
This study source was downloaded by 100000830246019 from CourseHero.com on 07-16-2022 15:05:52 GMT -05:00
https://www.coursehero.com/file/11058461/Final-Exam-Study-Guide/
