Practice Quiz

Dietary Manager Exam Prep

Category - Foodservice

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Which factors need to be considered for menu development?
  1. Food costs, clientele, profit potential
  2. Kitchen size, equipment, labor intensity
  3. Vendor availability, quality control, competition
  4. All of the above
Explanation
Answer: D - The factors needed for effective menu development include (but are not limited to) food costs, clientele, profit potential, kitchen size, equipment, labor intensity, vendor availability, quality control, and competition. All of these factors affect the scope, cost, appeal, and potential limitations of the menu.
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