ProStart Level 2 Chapter 2 – Nutrition and Menu Planning Review
Menu - ANS ✔✔the most important marketing tool a restaurant has, where sales are initially
won or lost
As a marketing and communication tool, the menu functions in these 3 ways - ANS ✔✔1.
Informing guests about what the operation offers
2. Selling products
3. Creating identity
3 types of information provided on a menu for guests - ANS ✔✔1. what the operation has to
offer
2. distinguishes these items from the competition
3. informs guests about potential health concerns (allergies, spiciness, dangers of undercooked
food, etc.)
A la carte menu - ANS ✔✔Menu that prices each item separately.
California menu - ANS ✔✔Lists all meals available at any time of day.
Cyclical menu - ANS ✔✔A menu in which chefs or managers change menu items after a certain
period of time, on a daily, weekly, monthly basis or by the season.
Du jour menu - ANS ✔✔Lists the menu items that are available on a particular day. French term,
"of the day".
Fixed menu - ANS ✔✔This menu offers the same food items every day.
, Limited menu - ANS ✔✔Menu that offers only a few items.
Limited time offer (LTO) - ANS ✔✔These menu items are only offered for a short period of time.
Prix Fixe menu - ANS ✔✔Menu that offers multiple courses for a single set price.
Table d'hote menu - ANS ✔✔Similar to prix fixe menu, this bundles various elements of the
menu into one package
Daily specials menu - ANS ✔✔In the U.S., a du jour menu is often presented as a
_______________
Quick-service operations - ANS ✔✔These operations typically offer a limited menu
Banquets - ANS ✔✔_______________ typically offer a table d'hote menu
Eaten - ANS ✔✔Most menus organize food items according to the order in which they are
usually _____________.
Typical menu organization - ANS ✔✔1. Appetizers
2. Soups
3. Salads
4. Sandwiches
5. Entrees
6. Vegetables
7. Desserts
8. Beverages
Menu - ANS ✔✔the most important marketing tool a restaurant has, where sales are initially
won or lost
As a marketing and communication tool, the menu functions in these 3 ways - ANS ✔✔1.
Informing guests about what the operation offers
2. Selling products
3. Creating identity
3 types of information provided on a menu for guests - ANS ✔✔1. what the operation has to
offer
2. distinguishes these items from the competition
3. informs guests about potential health concerns (allergies, spiciness, dangers of undercooked
food, etc.)
A la carte menu - ANS ✔✔Menu that prices each item separately.
California menu - ANS ✔✔Lists all meals available at any time of day.
Cyclical menu - ANS ✔✔A menu in which chefs or managers change menu items after a certain
period of time, on a daily, weekly, monthly basis or by the season.
Du jour menu - ANS ✔✔Lists the menu items that are available on a particular day. French term,
"of the day".
Fixed menu - ANS ✔✔This menu offers the same food items every day.
, Limited menu - ANS ✔✔Menu that offers only a few items.
Limited time offer (LTO) - ANS ✔✔These menu items are only offered for a short period of time.
Prix Fixe menu - ANS ✔✔Menu that offers multiple courses for a single set price.
Table d'hote menu - ANS ✔✔Similar to prix fixe menu, this bundles various elements of the
menu into one package
Daily specials menu - ANS ✔✔In the U.S., a du jour menu is often presented as a
_______________
Quick-service operations - ANS ✔✔These operations typically offer a limited menu
Banquets - ANS ✔✔_______________ typically offer a table d'hote menu
Eaten - ANS ✔✔Most menus organize food items according to the order in which they are
usually _____________.
Typical menu organization - ANS ✔✔1. Appetizers
2. Soups
3. Salads
4. Sandwiches
5. Entrees
6. Vegetables
7. Desserts
8. Beverages
