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L-2.2 Chapter 2

Across
This type of menu offers guests multiple courses for a single set price. For example, a choice of appetizer, full entree with sides, and a dessert might be offered for one price, and that price is often slightly lower than if each course or item were purchased separately. This type of menu arrangement presents a win-win for both guest and operation. The operation ensures a higher check total by bundling multiple courses together, while the guest receives a discount on that higher total. Both casual and formal operations utilize prix fixe menus.
This is a French term that means “of the day.” This menu simply lists the menu items that are available on a particular day. In the United States, this kind of menu is often presented as a daily specials menu. It
This menu simply lists the menu items that are available on a particular day (“du jour” is a French term that means “of the day”), often presented as a “Daily Specials” menu in the United States; it can be an insert in the standard menu, written on a blackboard, or described verbally by the service staff.
These menu items are only offered for a short period of time.(Acronym)
This menu prices each item separately. For example, on an a la carte menu, a typical meal, such as steak, potatoes, and a vegetable, will have separate prices for each item, and they need to be ordered individually.
Menu items that are unpopular and unprofitable, and that should be eliminated if possible and replaced with more popular items; some items in the dog category may have market potential and may be converted to puzzles by increasing prices.
This menu offers the same items every day. A particular advantage here is that guests know what to expect every time they return.
Down
With this menu, chefs or managers change items after a certain period of time (daily, weekly, monthly, etc.) depending on their objectives and the target market; for example, an operation might serve four different menus that correspond to the four seasons.
Menu items that are popular but less profitable; these items are often an important reason for a restaurant’s popularity, so changes in price or portion amount should be considered with care.
Menu items that are both popular and profitable; they are the celebrities of the menu, the highest-priced stars, and may be less price sensitive than any other items on the menu.
Describes the amount of money remaining for an operation after expenses, or costs, are paid.
There are typically only a few items offered on a _____ menu. Quick-service operations frequently offer a ______ menu.
Menu items that are unpopular but very profitable; as a result, the number of puzzles on a menu should be limited. If sales of a puzzle item can be substantially increased without decreasing the price, the item could easily become a star.
The difference between the amount of money left over from the sale of food and beverages and the cost of preparing them and paying for other overhead expenses, like rent and heat.