Culinary Operations Management Flashcards
7 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Culinary Operations Management flashcards as text
A culinary administrator is building a new menu. The contribution margin method of menu pricing focuses on:
Answer: Setting price so each item contributes a fixed dollar amount to overhead after food cost
The contribution margin method sets prices so each item generates a specific dollar contribution toward fixed costs and profit.
Which purchasing method is MOST appropriate for a high-volume kitchen purchasing commodities like flour and sugar?
Answer: Standing order purchasing
Standing orders automate regular deliveries of high-usage commodities, reducing administrative burden and ensuring consistent supply.
What is 'par stock' in culinary operations management?
Answer: The minimum inventory level that triggers a reorder
Par stock is the minimum quantity of an ingredient that must be on hand, triggering a reorder when inventory drops to that level.
A culinary administrator reviews a menu engineering matrix and finds an item is a 'Dog.' This means the item has:
Answer: Low popularity and low contribution margin
In menu engineering, a 'Dog' item is both unpopular (low sales mix) and unprofitable (low contribution margin), making it a prime removal candidate.
Which of the following BEST describes a 'perpetual inventory system' in a foodservice operation?
Answer: Continuously tracking inventory additions and withdrawals in real time
A perpetual inventory system records each addition and withdrawal as it happens, providing a real-time count at any time.
When a culinary administrator conducts a make-or-buy analysis for a menu component, the primary consideration is:
Answer: Comparing total cost, quality, and consistency of in-house production versus purchasing ready-made
A make-or-buy analysis weighs total cost, quality, consistency, and labor to determine the most operationally sound choice.
Which metric directly measures how efficiently a kitchen converts purchased food into sold revenue?
Answer: Food cost percentage
Food cost percentage directly measures the efficiency of converting purchased ingredients into revenue by comparing cost to sales.