SITHKOP002_V2 MULTIPLE ANS

Question 1
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Which statement most accurately describes a customer profile?

Select one:
a. It identifies which dishes are most popular with customers so you can retain them on
your menu.
b. It identifies who exactly your most frequent customers are and gives you information
about them which helps you analyse their food preferences. 
c. It’s a tool you can use to get feedback from customers regarding their preferences.

d. It determines where you locate your business.

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Question 2
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Why is it important to analyse the food preferences of your customer base?

Select one:
a. So you can tell if your dishes are profitable enough to put on the menu.
b. So you can adjust the menu based on their feedback.
c. So you can meet health and safety requirements.

d. So you can choose menu items which meet their needs. 
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Question 3
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How can you generate new ideas when planning a menu and its dishes?
Select one:
a. Look at trade and other magazines, and talk to colleagues and customers. 
b. Cook potential dishes during weekly team meetings and discuss how to vary current
dishes.
c. Select dishes from old menus you have used before.

d. Discuss recipes and menu options with customers and survey suppliers for ingredient
availability.
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Question 4
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All menu types can be grouped into four broad menu classifications. What are the four
menu classifications?
Select one:
a. Function, cyclical, carte du jour, novelty.
b. À la carte, table d’hote, banquet, smorgasbord.
c. Table d’hote, à la carte, function, cyclical. 

d. À la carte, degustation, theme, cyclical.

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Question 5
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What’s the most effective way to analyse customer preferences? 

Select one:
a. Reviewing customer surveys.
b. Checking the sales data. 
c. Collating customer satisfaction and complaints sheets.

d. Doing a stocktake.
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Question 6
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What are three important things to keep in mind when planning a menu?
Select one:
a. The organisation’s popularity index, sales data and customer surveys.
b. The organisation’s standards of spelling, grammar and punctuation.
c. The organisation’s customer base, service style and cuisine. 

d. The organisation’s standard measures, butcher’s tests and standard yield tests.
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Question 7
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You must ensure that your menu includes a variety of dishes for the style of service and
cuisine. What are two things you can check when assessing variety?
Select one:
a. Assess it for culinary and nutritional balance. 
b. Assess it for taste, texture and appearance.
c. Assess it for yield and cost of raw ingredients.

d. Assess it for cost-effectiveness and profitability.

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Question 8
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What must you itemise to accurately cost a menu?

Select one:
a. All ingredients that yield 100%.
b. All proposed components of the dishes or food production items. 
c. All ingredients in the dishes or food production items.

d. All ingredients that yield less than 100%.

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Question 9
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Which formula would you use to calculate actual food cost from raw ingredients which
yield 100%?
Select one:
a. Quantity required ÷ yield % = actual food cost.
b. Purchase unit cost × usage % = actual food cost. 
c. EPQ ÷ APQ = actual food cost.

d. Purchase weight ÷ purchase unit × 100 = actual food cost.

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Question 10
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You have assessed your menu items for cost-effectiveness. Which ones should you
choose to place on the menu?
Select one:
a. The menu items with low yield.
b. The menu items with the largest usage percentage.
c. The menu items with high yield. 

d. The menu items with the highest food cost percentage.

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Question 11
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What is your most important goal when pricing menu items?

Select one:
a. Preparing and designing a clear and descriptive menu so the dishes and selling price
are clear.
b. Ensuring prices are similar to your competition’s selling prices for similar menu items.
c. Ensuring maximum profitability. 

d. Making sure all menu items have the same food cost percentage.
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Question 12
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Which menu content would appeal to business executives in a fine dining restaurant?
Select one:
a. Indian-style barramundi with cauliflower.
b. Beer-battered barramundi with choice of chips or steamed vegetables.
c. Fish and chips with salad.

d. Pan-roasted Daintree barramundi, cauliflower, satay spices, yoghurt and barberries. 

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Question 13
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Which is the correct name for a style of cuisine?

Select one:
a. Rice and grains.
b. Modern Australian. 
c. Hot and spicy.

d. Fare of the sea.

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Question 14
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Why is it important to use descriptive writing in your menus?

Select one:
a. To impress restaurant reviewers with your menu items.
b. To fill up the white space in the formatting of your menu.
c. To promote the sale of menu items. 

d. To make sure customers remember your menu items.

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Question 15
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Why do you need to seek ongoing feedback from customers and others?
Select one:
a. To improve your menu’s performance. 
b. To change your customer profile if necessary.
c. So you have something to contribute at staff meetings.

d. You don’t need to seek ongoing feedback from customers or others.

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Question 16
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What are three ways to assess the success or popularity of your menu items?
Select one:
a. Analyse customer profile, customer preferences, customer surveys.
b. Seek feedback, use descriptive writing, itemise ingredients.
c. Analyse customer surveys, popularity indices, sales data. 

d. Identify organisational service style, cuisine and customer base.

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Question 17
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What information should you base adjustments to your menus on?

Select one:
a. Butcher’s tests and standard yield tests.
b. Portion sizes and portion yield from ingredients.
c. Feedback and profitability. 
d. Culinary balance and nutritional balance.