Quiz 4

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School

Australian Pacific College *

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Course

SITXFSA001

Subject

Marketing

Date

Apr 3, 2024

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docx

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Uploaded by MegaTapirMaster477

Question 1 Correct Mark 1.00 out of 1.00 v Flag question Question 2 Correct Mark 1.00 out of 1.00 ¥ Flag question Question 3 Correct Mark 1.00 out of 1.00 ¥ Flag question Writing menus using terminology appropriate for the market and organisational service style means crafting menu descriptions that align with the target audience's preferences, expectations, and the restaurant's brand identity. This approach helps create a consistent dining experience and effectively communicates the value and uniqueness of the menu offerings. True v False Which of the following statements is False? Choose one. a. Itis important to consider the cultural context of the target market when describing menu items, including regional or ethnic food preferences, dietary habits, and expectations, When writing menus, it is important to use language that resonates with the target market, which can range from casual and conversational to formal and sophisticated, depending on the restaurant's service style and customer base. Incorporating culinary terms and descriptions that are easily understood by the target audience is an important factor ¥ when writing a menu. If the market consists of food enthusiasts or experts, using specialised terms might not be appropriate. However, for a more general audience, complex culinary terms may be more effective. Modern-day menus should list ingredients and preparation methods, highlighting locally sourced, organic, or unique ingredients that appeal to the target audience, as well as being mindful of dietary restrictions or allergies and providing alternative options for those with special needs. Which of the following statements is False? Choose one. An aesthetically pleasing menu contributes to a positive customer experience, but its impact on streamlining the v ordering processes is minimal. Instead, customers are more drawn to a restaurant by its décor rather than the specific menu offerings. When naming and describing dishes on a menu, descriptions should be clear, concise, and easy to read. Excessive jargon or overly complicated language can confuse or overwhelm customers. Chefs should always try to ensure that the menu language aligns with the overall brand image, tone, and messaging of the restaurant. Consistency in menu descriptions, promotional materials, and service style helps create a cohesive experience for customers. Itis important to design the menu layout and typography to be visually appealing and consistent with the restaurant's brand and service style. This makes it easier for customers to navigate the options and find what they're looking for.

Question 4 Correct Mark 1.00 out of 1.00 Flag question Question S Correct Mark 1.00 out of 1.00 v Flag question Question & Correct Mark 1.00 out of 1.00 ¥ Flag question implementing a sequence of services on printed menus involves organising the menu items in a logical order that reflects the typical progression of a meal, making it easier for customers to navigate and select dishes. The menu should begin with lighter options such as entrees, salads, and soups. Following these items, the menu should list the main courses, which can be grouped by protein type or cooking method, allowing customers to easily compare options and find dishes that cater to their preferences or dietary requirements. True v False Which of the following would be considered advantages of desserts being presented on a separate menu? Choose two. a. Enables the use of different menu designs or styles that specifically highlight the restaurant's dessert offerings, making them more enticing. b. Reduces the need for servers to present multiple menus or return to the table to provide a dessert menu, streamlining the service process. c. Simplifies the menu design, resulting in fewer print materials and reduced costs. d. Allows for a dedicated focus on dessert options, potentially resulting in more dessert sales. ~ ¥ e. Allows customers to view the full range of offerings at once, potentially encouraging them to save room for dessert. ‘ Which of the following statements is False? Choose one a. Using descriptive menu descriptions can play a crucial role in promoting sales by stimulating customers' senses, enhancing the perceived value and can evoke emotions and memories in customers by using sensory language that appeals to their taste, smell, and visual senses. b. Detailed descriptions that highlight the ingredients, flavours, textures, and aromas of a dish can stimulate customers’ senses and create a mental image of the dish. This can evoke a desire to taste the dish, increasing the likelihood of an order c. Menu descriptions should create high expectations for the dish, even if the dish's actual presentation or taste falls short ¥ of the description. When this occurs, providing a complimentary dessert or beverage often leads to a positive dining experience, resulting in a high level of repeat customers. d. Descriptive menu descriptions can make dishes seem more elaborate and high-quality, leading customers to perceive them as having a higher value. This can justify higher prices and increase the likelihood of customers ordering the dish.

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