The most important goal in planning a menu is to
A) accommodate the needs of the guest
B) price the menu with profit in mind
C) keep costs low
D) minimize product storage
Correct Answer:
Verified
Q17: _ are operations owned by one or
Q18: "Nouvelle cuisine" translates into what?
A)lighter cuisine
B)new ideas
C)new
Q19: The average household spends about what percent
Q20: Ponderosa,Bonanza,Chart House and Outback are examples of
A)fast
Q21: Examples of quick -service/fast food restaurants are
A)Pizza
Q23: _ operates on the principle that food
Q24: Quick service restaurants have basically saturated the
Q25: The _ may be the most important
Q26: Briefly discuss the evolution of classical cuisine
Q27: Theme restaurants are particularly appealing because they
A)usually
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