JEAN INMAN ALL DOMAINS EXAM SCRIPT
2026 FULLY SOLVED STUDY GUIDE WITH
VERIFIED ANSWERS GRADED A+
⩥ limited choice menu. Answer: provides choices for some items
⩥ static, set, set menu. Answer: same menu items every day (restaurant)
⩥ single use menu. Answer: one time only
-catering event
-special event
⩥ Cycle menu. Answer: repetition of menus in designed sequence
planned usually 3-4 weeks then repeated
simples purchasing, standardizes preparation, procedures, gives a more
constant and evenly distributed workload
⩥ spoken menu. Answer: presented orally
⩥ room service. Answer: patients call when hungry, order from a menu
,⩥ Two teir. Answer: upscale menu items prepared for those willing to
pay extra
⩥ table d'hote. Answer: complete meal at set price
-prix fixe menu; select each course
-could be banquet style
⩥ a la carte. Answer: separate times at separate prices
⩥ du jour. Answer: menu of the days,
uses leftovers and food bargains
offers flexibility
⩥ Commercial opperation. Answer: sale of food is primary activity
profit is desired
⩥ noncommercial. Answer: on-site food service
provides food as a secondary activity
⩥ What should you evaluate for menu development. Answer: 1. clientele
2. physical facility
3. personnel
, 4. budget
5. government regulations
6. aesthetics, external factors
7. trends and popular items
8. disaster menus
⩥ What are the four categories of menu items. Answer: 1. STAR (high
profit, high popularity)
2. DOG (log profit, low popularity)
3. PUZZLE (High profit, low popularity)
4. PLOWHOUSE (High popularity, low profitability)
⩥ Menu mix. Answer: # of item sold/ total # of all items sold
show popularity
⩥ Contribution margin. Answer: menu items cost - selling price
⩥ Seventh-day adventist follow what diet restrictions?. Answer: -pork
prohibited
-meat and fish avoided
-alcohol, coffee, tea prohibited
2026 FULLY SOLVED STUDY GUIDE WITH
VERIFIED ANSWERS GRADED A+
⩥ limited choice menu. Answer: provides choices for some items
⩥ static, set, set menu. Answer: same menu items every day (restaurant)
⩥ single use menu. Answer: one time only
-catering event
-special event
⩥ Cycle menu. Answer: repetition of menus in designed sequence
planned usually 3-4 weeks then repeated
simples purchasing, standardizes preparation, procedures, gives a more
constant and evenly distributed workload
⩥ spoken menu. Answer: presented orally
⩥ room service. Answer: patients call when hungry, order from a menu
,⩥ Two teir. Answer: upscale menu items prepared for those willing to
pay extra
⩥ table d'hote. Answer: complete meal at set price
-prix fixe menu; select each course
-could be banquet style
⩥ a la carte. Answer: separate times at separate prices
⩥ du jour. Answer: menu of the days,
uses leftovers and food bargains
offers flexibility
⩥ Commercial opperation. Answer: sale of food is primary activity
profit is desired
⩥ noncommercial. Answer: on-site food service
provides food as a secondary activity
⩥ What should you evaluate for menu development. Answer: 1. clientele
2. physical facility
3. personnel
, 4. budget
5. government regulations
6. aesthetics, external factors
7. trends and popular items
8. disaster menus
⩥ What are the four categories of menu items. Answer: 1. STAR (high
profit, high popularity)
2. DOG (log profit, low popularity)
3. PUZZLE (High profit, low popularity)
4. PLOWHOUSE (High popularity, low profitability)
⩥ Menu mix. Answer: # of item sold/ total # of all items sold
show popularity
⩥ Contribution margin. Answer: menu items cost - selling price
⩥ Seventh-day adventist follow what diet restrictions?. Answer: -pork
prohibited
-meat and fish avoided
-alcohol, coffee, tea prohibited
