WORKSHEET NAME:



Name ____________________________ Date __________ Menu Planning & Costing

1. What is a menu?

2. There are many factors to consider when planning a menu. After each factor below, explain.

a. Target Customers

b. Price

c. Type of food served

d. Equipment

e. Skill of workers

f. Geography and Culture

g. Eating trends

3. Listed below are the “most popular” types of menus. Describe each.

a. Fixed

b. Cycle

c. A La Carte

d. Semi-a la carte

e. Table d’hote

f. Prix Fixe

4. Who was the “Father” of the modern restaurant?

5. Describe an “ethnic” menu.

6. What is a continental breakfast?

7. What does a lunch menu usually provide?

8. What about lunch portions?

9. What are “accompaniments”?

10. Describe the dinner menu.

11. Which meal is the most leisurely? Why?

Menu Planning

1. The person responsible for menu planning depends on _____________________________.

2. In many foodservice facilities, who USUALLY plans the menu?

3. Who plans the menu in a large hotel?

4. Who plans the menu in a hospital?

5. Who plans the menu in a chain restaurant?

6. Who can make good menu selections?

7. What do most customers expect to see in the menu?

8. List and describe 3 ways to offer variety in menus.

9. How can you add “plate appeal” for the following?

a. Placement

b. Serving Size

c. Proportion

d. Number of foods on a plate

10. List below the 9 “Truth-in-Menu Guidelines”.

11. Who mandates that menus must be truthful?

12. What is your responsibility as a menu-planner in regards to nutrition?

13. Why are nutritional menus emphasized in institutions such as hospitals and nursing homes?

14. Listed below are 3 “special” diets. Describe a) why a person would need the diet, and b) the types of foods needed for each diet.

a. Low-Fat Diet

b. Diabetes

c. Food allergies

15. List 4 reasons why menus need to be flexible.

16. When writing menu descriptions, what 3 things must you keep in mind?

Menu Design

1. How does a foodservice organization communicate with its customers?

2. Again, list the 7 factors that have the most impact on menu style and design.

3. Explain what printed menus are, be complete.

4. What are “clip-ons”?

5. What are “Table Tents”?

6. Explain, fully, a menu board.

7. Explain, fully, a spoken menu.

8. Which one of the above 3 is known for its informality and flexibility?

9. Which one of the above 3 is the “friendliest”?

10. Which of the above three is used to test new products?

11. Generally, how are the categories on printed menus listed?

12. Define “appetizers”. List an example of an appetizer which is NOT listed in your text.

13. Soups are sometimes found in the same category as ___________________________.

14. What comes with a “house” salad?

15. What is an extender? Give an example of an extender.

16. In which category would vegetables fall?

17. Why do servers need to work harder to sell desserts?

18. What items are often listed appetizers or dessert alternatives?

MATCH THE FOLLOWING FOODS WITH THE BEST CATEGORY ON A MENU:

_____ Honeydew and Cantaloupe A. Appetizers

_____ Lemon Spritzer B. Soups

_____ Shrimp Bisque C. Salads

_____ Caesar “house” D. Cold entrees

_____ Turkey Club E. Hot entrees

_____ French Fries F. Sandwiches

_____ Mozzarella Sticks G. Accompaniments

_____ Bloomin’ Onion H. Desserts

_____ Chef Salad I. Cheeses and Fruits

_____ Broiled Haddock with Dill Sauce J. Beverages

_____ Beef Stroganoff

_____ Reuben

_____ Minnestrone

_____ Crème Brulee

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