Question

A menu's business balance refers to: A) the degree to which meals have been developed with an eye to the colors, textures, and flavors of food. B) the mix of guests from various demographic groups. C) a commercial operation's need to place items on the menu that will yield a specific level of profitability. D) the relationship between food costs, menu prices, and other financial/marketing considerations."

Answer 1

The menu's business balance refers to a commercial operation's strategy to place menu items that yield desired profitability, involving an assessment of food costs, pricing, and market positioning. Option C.

Step-by-step explanation:

The term menu's business balance refers to a commercial operation's strategy in designing its menu to achieve certain financial objectives. The correct answer to the student's question is C) A commercial operation needs to place items on the menu that will yield a specific level of profitability.

This involves a business assessing its food costs, pricing strategy, and overall market positioning to ensure that the items on the menu contribute to the restaurant's financial health.

It's not just about the mix of guests or the sensory appeal of the meals, but rather a strategic selection of menu items that balance cost and customer appeal for economic success.

Hence, the right answer is option C.