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MCQ of Menu

The document contains multiple choice questions about different types of menus used in restaurants. It asks about menu pricing structures like a la carte, fixed menus, and table d'hote. Other questions cover buffet menus, fast food menus, rotating/cyclical menus, and function menus. Menu layout, design, and the origins of the word "menu" are also addressed. The questions assess understanding of key characteristics and examples of various menu types used around the world.

Uploaded by

Rajesh Gupta
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© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
149 views

MCQ of Menu

The document contains multiple choice questions about different types of menus used in restaurants. It asks about menu pricing structures like a la carte, fixed menus, and table d'hote. Other questions cover buffet menus, fast food menus, rotating/cyclical menus, and function menus. Menu layout, design, and the origins of the word "menu" are also addressed. The questions assess understanding of key characteristics and examples of various menu types used around the world.

Uploaded by

Rajesh Gupta
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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MCQ of Menu

Q1. This menu prices each menu separately.


A. Du'Jour
B. A la carte
C. Fixed
D. Cyclical

Q2. a __________ can of course, highlight certain elements on the menu.


A. layout
B. color
C. medium
D. font

Q3. This menu list all meals available at any time of day.
A. California menu
B. fixed menu
C. prix fixe menu

Q4. This menu is similar to a prix fixe menu in that it bundles various elements of the menu into one
package.
A. table d'hote
B. limited menu
C. a la carte
D. cyclical menu

Q5. an operation menu can be presented in number of ways.


A. medium
B. layout
C. color
D. font

Q6. when you are making a menu what should it at least look like.
A. colorful in creative
B. just one big word
C. make it big in blod

Q7. Which of the following is a menu which offers 2 or 3 courses at a fixed price?
A. A la carte
B. Buffet
C. Table d'hote
D. Fast food

Q8. A buffet menu is one which...


A. Has main choices
B. Can be served hot or cold
C. Needs less staff to run it than traditional restaurant service
D. All of the above

Q9. An a la carte menu..


A. is always really expensive
B. has dishes that are individually priced
C. is only main course
D. is served on a trolley

Q10. Which of these is NOT a speciality menu?


A. Pizza and pasta
B. Ice cream parlour
C. Vegan
D. Buffet

Q11. Which of these is a disadvantage of a fast food menu?


A. Quick to order
B. Offers choices for different groups of people
C. Limited choices
D. Served in disposable packaging

Q12. What do you call a menu which works as a cycle and changes regularly?
A. Rotating menu
B. Circular menu
C. Cycle menu
D. Variety menu

Q13. A function menu.....


A. Can be adapted to the needs of the client
B. Is always 3 courses
C. Can be themed for an event
D. Both A & C

Q14.Nando's is an example of
A. an a la carte menu
B. a buffet menu
C. a function menu
D. a fast food menu

Q15.What type of menu would you see in KFC?


A. table d'hote
B. fast food
C. buffet
D. function

Q16. Which of the following is an example of an ethnic menu?


A. Chinese banquet
B. Happy meal
C. Picnic
D. Sunday lunch

Q17.Which of the following is an example of an internal factor influencing decisions to change a menu?
A. Consumer demand
B. Menu mix
C. Supply level
D. Competition

Q18.The list of items displayed by menu title are known as ________________


A. Items
B. Menu list
C. Menu items
D. Lists

Q19. An ála carte menu refer to a


A. Main course special
B. Daily set menu at a fixed price
C. Self service choice of many dishes at a fixed price
D. Choice of food selected from a menu where dishes are individually priced.

Q20. Pricing the menu involves


A. Tallying the cost of the dishes on menu.
B. Calculating the food cost of the dishes on a menu
C. Calculating the prices to be charged for the various dishes and beverages
D. Calculating the cost of writing & publishing the menu.

Q21. The type of menu in which the dishes are repeated from time to time every week / month is called ?
A. Ála carte
B. Table d' hote
C. Fixed menu
D. Cyclic menu

Q22. A table d' hote is a


A. Meal comprising of a main dish and a sweet
B. Set menu sold at an inclusive price
C. Sequence of dishes in categories from soup
D. List of all the available dishes each individually priced

Q23.How many dishes can be served before the diner's enter?


1. 10-15
2. 10-20
3. 10- 30
4. 10- 40

Q24. In which year the word " menu" was originated?


1. 1654
2. 1543
3. 1541
4. 1734

Q25. Soups are classified into how many types


1. 3
2. 5
3. 2
4. 4

Q26. In following, which is not a character of table d' hote


1. Compositely priced
2. Limited choices
3. Suitable for restaurants
4. Life cycle is less

Q27. What does buffet froid includes


1. Salads
2. Cold meat items
3. Ice cream
4. Fruits & nuts

Q28. In following which is a character of A la carte menu.


1. Suitable for banquets
2. Life cycle is less
3. Requires more space and skilled people
4. Caters to a large no. of people in limited time.

Q29. What does the French word "entrée" means


1. Arrival
2. On entry
3. Coming
4. Appearance

Q30. Cheese can mainly be classified into how many types?


1. 2
2. 5
3. 4
4. 3

Q31. What is the last course which is served in demi- tasse?


1. Coffee
2. Ice cream
3. Desserts
4. Cheese

Q32. What is the french word for vegetables?


1. Salade
2. Entremet de sucre
3. Legume
4. Poisson
Side plate and side knife, Sugar Basin ,Napkin, Tea/Coffee Cup and saucer and tea spoon.
Butter dish, preserves are cover for
Continental break fast
American Break fast
English break fast
Indian Break fast

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