Hotel Management Class Test 36

Menu Planning, Menu Types Class Test

Welcome to your Menu Planning, Menu Types Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.आपका मेनू प्लानिंग, मेनू प्रकार क्लास टेस्ट में स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1.What is the primary objective of menu planning?

Increase ingredient cost

Satisfy customer needs

Limit variety

Reduce staff

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2. Which factor is most important when planning a menu?

Décor of the restaurant

Customer preferences

Location of kitchen

Chef’s mood

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3. Which of the following is NOT a consideration in menu planning?

Seasonal availability

Nutritional balance

Service uniforms

Budget constraints

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4. In institutional catering, menus are often planned to meet:

Entertainment needs

Health and nutrition needs

Celebrity chef demands

Daily trends

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5. What is a cycle menu?

A menu served in a rotating pattern over a set period

A one-time event menu

A fast-food chain’s fixed menu

A seasonal menu

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6. Which menu is best for long-term institutions like hospitals or schools?

À la carte

Static menu

Cycle menu

Du jour

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7. A menu should be balanced in:

Color and texture only

Taste, color, texture, and nutrition

Quantity only

Language and format

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8. Which of the following helps reduce food waste in menu planning?

Ignoring leftovers

Repeating dishes daily

Using leftover food creatively

Serving oversized portions

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9. Menu planning should align with:

Food trends only

Kitchen equipment and staff skills

Staff uniforms

Competitor pricing

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10. Which tool is often used to analyze the profitability of menu items?

SWOT analysis

Boston Matrix

Menu engineering chart

Customer satisfaction survey

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11. What is an À la carte menu?

A menu that offers limited dishes

A menu offering individually priced items

A menu with fixed price for a meal

A buffet menu

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12. A Table d’hôte menu is characterized by:

Individually priced items

Seasonal items only

Set number of courses for a fixed price

Vegetarian items only

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13. What type of menu changes daily based on available ingredients?

Cycle menu

À la carte menu

Du jour menu

Static menu

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14. A static menu is commonly used in:

Banquets

Fast-food outlets

Airlines

Cruise ships

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15. What is a degustation menu?

A vegetarian-only menu

A tasting menu with multiple small courses

A budget menu

An emergency menu

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16. Which menu is suitable for special occasions or festivals?

Static menu

Seasonal menu

Du jour menu

Banquet menu

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17. A market menu is based on:

Food trends

Sales reports

Items available in the market

Customer complaints

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18. Which menu is most commonly used in cafeterias?

Buffet menu

Du jour menu

Cycle menu

Degustation menu

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19. The term “prix fixe” refers to:

Market-priced items

Individually priced items

Fixed price for a set menu

No pricing at all

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20. Which of the following is NOT a type of menu?

Hybrid menu

Rotating menu

Limited menu

Infinite menu

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21. Which menu type combines elements of À la carte and Table d’hôte?

Degustation

Hybrid

Buffet

Du jour

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22. What is the key benefit of a fixed menu in institutional catering?

Greater customer freedom

Easier budgeting and planning

Frequent changes

More waste

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23. Why might a restaurant use a seasonal menu?

To increase staff workload

To use imported ingredients

To reduce costs and use fresh products

To confuse customers

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24. Menu descriptions should be:

Confusing and fancy

Long and poetic

Clear and appealing

Avoided

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25. Which of the following menu types would be ideal for a fine-dining tasting event?

À la carte

Static

Degustation

Buffet

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26. In menu planning, "cross-utilization" refers to:

Using ingredients across multiple dishes

Repeating menus every week

Overusing resources

Using leftovers as-is

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27. Which of the following is a benefit of menu standardization?

Increased complexity

Reduced food consistency

Improved portion control

Unhappy customers

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28. Which menu is often displayed on a chalkboard or digital screen?

Du jour

Cycle

Static

Buffet

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29. Which of these menu types is best for maximizing customer choice?

Table d’hôte

À la carte

Fixed menu

Degustation

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30. The purpose of menu engineering is to:

Analyze customer preferences

Improve food presentation only

Maximize menu profitability

Design kitchen layout

Your score is

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