The risk in designing a foodservice business before conducting market research for the product is __________.

Once a menu planner has evaluated and perfected a menu to make it as profitable as possible, the menu should be left alone indefinitely so that the profitability is not compromised in future years.

On a two-page menu, the hot zone is located on the __________.

Menu analysis measures each menu item’s ____________.

Express the interval in set-builder notation and graph the interval on a number line.(-5, 1]

Buffets should be easily accessible by the kitchen staff.

Normally, what brings a customer into a restaurant is ____________.

Fried food should not be served on a buffet as it loses its crisp texture quickly after frying.

A single buffet line typically serves a maximum of 100 guests.

Menu-first approaches work best when the chef is the business’s brand.