Question

1. which menu - pricing method is determined by the market, or the choices the customers actually make in a restaurant?

forced food method a
base price method b
factor method c
gross profit method d

1. on a ______, appetizers and desserts are usually priced and served separately

modified a la carte menu a
california menu b
cyclical menu c
prix fixe menu d

1. the raw food cost describes the cost of what?

ingredients used in a salad bar a
all of the ingredients that went into a single portion of a dish b
all of the ingredients that are used by a restaurant in one days dinners c
a salad d
4.

Explanation:

Question 1

The forced food method (also known as the demand - based or market - determined method) of menu pricing is determined by what customers choose in the restaurant. The base price method is about a set base cost, the factor method uses a cost - multiplying factor, and the gross profit method focuses on profit margins. So the correct option is the one related to the market/customer choices.

In a modified a la carte menu, appetizers and desserts are usually priced and served separately. A California menu offers food throughout the day, a cyclical menu repeats over a period, and a prix fixe menu has a fixed price for a set meal (appetizers/desserts may be included or not in the fixed price but not typically priced separately in the same way as modified a la carte).

Raw food cost refers to the cost of all the ingredients that go into a single portion of a dish. Option A is too specific (only salad bar), option C is about a day's dinners (not per portion), and option D is too specific (only salad).

Answer:

A. forced food method

Question 2