CCA Culinary Operations Management 3

Question 1

A culinary administrator is building a new menu. The contribution margin method of menu pricing focuses on:

Accepted Answer

Setting price so each item contributes a fixed dollar amount to overhead after food cost

Answer

The contribution margin method sets prices so each item generates a specific dollar contribution toward fixed costs and profit.

Question 2

Which purchasing method is MOST appropriate for a high-volume kitchen purchasing commodities like flour and sugar?

Accepted Answer

Standing order purchasing

Answer

Standing orders automate regular deliveries of high-usage commodities, reducing administrative burden and ensuring consistent supply.

Question 3

What is 'par stock' in culinary operations management?

Accepted Answer

The minimum inventory level that triggers a reorder

Answer

Par stock is the minimum quantity of an ingredient that must be on hand, triggering a reorder when inventory drops to that level.

Question 4

A culinary administrator reviews a menu engineering matrix and finds an item is a 'Dog.' This means the item has:

Accepted Answer

Low popularity and low contribution margin

Answer

In menu engineering, a 'Dog' item is both unpopular (low sales mix) and unprofitable (low contribution margin), making it a prime removal candidate.

Question 5

Which of the following BEST describes a 'perpetual inventory system' in a foodservice operation?

Accepted Answer

Continuously tracking inventory additions and withdrawals in real time

Answer

A perpetual inventory system records each addition and withdrawal as it happens, providing a real-time count at any time.

(CCA) Certified Culinary Administrator Practice Test