Name: Mark:
UNIT 3 Test Level 1
ORAL COMPREHENSION
Menu Engineering
1 1
06 You are going to hear students presenting a school project. Listen to Part 1 and choose the
correct answers. (4 x 1 = 4 points)
1 Restaurant menus are designed to … .
a give customers free choice in choosing a dish
b convince customers to order the dishes that cost the most money
c influence customers to choose what is best for the restaurant
2 The items that are most profitable are placed … .
a at the top and in the middle of the menu
b at the top and bottom of the menu
c in the middle of the list
3 The Sweet Spot refers to … .
a several specific places on the menu
b part of the dessert menu
c the area that people look at first
4 The decoy effect means that one item … .
a is made to look like the best option
b leads you to buy other items instead
c is sold together with drinks and dessert
2 1
07 Listen to Part 2 and complete the sentences using one or two words. (6 x 1 = 6 points)
1 Menus omit the .............................. so that we won’t focus on the cost of the food.
2 Using .............................. to show the prices makes them harder to read.
3 Menus should not have a .............................. because this may confuse customers.
4 It’s best to have .............................. in each section.
5 The .............................. of the food on the menu can make it seem attractive.
6 Words such as “Grandma’s apple strudel” make people think about .............................. .
