NHM 441 chapters 1-3 || Get it Correct.

NHM 441 chapters 1-3 || Get it Correct.
Foodservice operations begin with the menu as the primary driver of the business.
a. True
b. False correct answers a. True


The menu drives the purchasing, equipment, and other requirements of the foodservice
operation.
a. True
b. False correct answers a. True


A support menu is used to attract and market primarily to families and children.
a. True
b. False correct answers b. False


Fine dining is the newest segment of restaurants.
a. True
b. False correct answers b. False


Static menu is the most common type of menu and does not change over a considerable period of
time.
a. True
b. False correct answers a. True


The menu drives ________ operational decisions.
a. Purchasing
b. Equipment
c. Skill level
d. All of the above correct answers d. All of the above

, Which is NOT a restaurant segment mentioned in the chapter?
a. QSR
b. Fast casual
c. Slow casual
d. Fine dining correct answers c. Slow casual


Which restaurant segment is the newest addition?
a. QSR
b. Fast casual
c. Family
d. Casual correct answers b. Fast casual


An à la carte menu will most commonly be found in which segment?
a. QSR
b. Fast casual
c. Family
d. Fine dining correct answers d. Fine dining


Standard menu formats include?
a. one-page, not folded
b. one-page, folded providing four pages of information usually with the concept information on
the cover page
c. trifold menu format
d. all of the above correct answers d. all of the above


Customers tend to spend more money when menu items have what?