#1: List and describe the six main types of menus. List and briefly describe three popular forms of ownership used in the lodging industry that allow for rapid expansion.

#2: Using the four facets of the hospitality industry (travel, lodging, foodservice, and recreation), differentiate between the method of service offered to customers. Use specific examples. Explain the significance of the following ratios (i.e., how are they applied in the “real world”): Food cost, labor cost, and pour/cost percentage.

#3: List five classifications of restaurants and briefly describe each. List and briefly describe the six steps in wine production.

#4: Compare and contrast the following concepts: franchise, partnership, leasing and syndication. List the steps in the guest cycle. Is one step more important than another? Why or why not?

Answer preview

One of the main types of menus is la carte menus. In this type of menu, the prices for each item are listed separately. The menu allows customers to choose specific items and can combine different items the way they want. Another type of menu is the cyclical menu that repeats its menu items over a given period. The menu items are rotated according to the week’s day, chef’s choice, or seasonal availability. Another menu type is the table d’hôte menus that offer one or more items that are served to guests at a single table, but each menu item has a different price. Another type of menu is the Du Jour menu that indicates the items offered in a day and can change daily depending on seasonal items’ availability. Another type of menu is the tourist menu that provides items that can attract the attention of tourists. Another type of menu is the California menus that give customers the freedom to order any menu item at any time of the day.(1395 words)