help please? hotel management, menu planning?

Question

the most difficult part of the menu to plan is the
a:entree
b:beverage
c: soup
d:appetizer

a food service operation where customers might dine in the facility for several days in a row would likely offer a ___ menu.

a:du jour
b:static
c:cyclical
d:limited

the chief source of food energy is:
a: carbohydrates
b:proteins
c:fats
d:vitamins

when printing menu items, it's best to:
a: use 0 at the end
b:round off prices
c:have large spreads
d:avoid whole numbers

thanks a lot!

different answers though. I did study, I got all the others. But these I could not get, figure out.

Answer 1

I think the most difficult part of the menu to plan is the entree (what about desserts? As a suggestion, offer desserts from a dessert cart, and offer some flambe items - cherries jubilee, bananas Foster) A static menu would be fine as long as there are different options from which to choose - entrees, appetizers, and of course beverages. Beverages would not be difficult, but appetizers, offer 4 or 5 different types and, entrees, offer 7 or 8. The soup of the day could change daily. Even for customers who might be eating there 3 or 4 times a week, there would still be enough variety in the menu that they wouldn't get tired of eating there.
As far as the chief source of food energy, all the things you listed are important for a healthy functioning body. Regarding prices, you give the whole dollar amount, but I'm used to seeing 49 or 99 in cents, so yes, avoid whole numbers.
Again, most restaurants I have visited do not have a large spread within each category, appetizers, entrees, etc.
Hope this helps!

Answer 2

Looks like somone should have studied...But aca and i think c

Answer 3

d
c
a
a

Answer 4

a?
b?
a?
?
good luck!