CCC Menu Planning and Engineering 2

Question 1

In menu engineering analysis, an item with high popularity but low contribution margin is classified as a:

Accepted Answer

Plowhorse

Answer

Puzzle

Answer

Star

Answer

Dog

Question 2

A chef wants to improve the profitability of a Puzzle item without removing it. Which action is most appropriate?

Accepted Answer

Reposition it to a high-visibility spot on the menu and have servers suggest it

Answer

Move it to the bottom of the menu

Answer

Reduce its portion size drastically

Answer

Raise its price significantly

Question 3

Which formula correctly calculates an item's contribution margin?

Accepted Answer

Selling price minus food cost

Answer

Food cost divided by selling price

Answer

Selling price minus labor cost

Answer

Selling price times food cost percentage

Question 4

A restaurant's dinner menu has an average check target of $45. Which planning error would most directly threaten that target?

Accepted Answer

Clustering most entrée prices far below the target range

Answer

Offering a chef's tasting menu

Answer

Using seasonal produce

Answer

Printing the menu on heavier paper

Question 5

When planning a menu for a banquet operation, the most critical constraint to evaluate first is:

Accepted Answer

Kitchen equipment capacity and production capability

Answer

The color scheme of the dining room

Answer

The wine list pairing options

Answer

The typeface of the printed menu

Question 6

Cross-utilization in menu planning refers to:

Accepted Answer

Using the same ingredient across multiple menu items to reduce waste and inventory

Answer

Training servers to work in the kitchen

Answer

Combining lunch and dinner menus into one

Answer

Sharing recipes between two restaurants

Question 7

Which pricing method sets the menu price by dividing the item's food cost by a target food cost percentage?

Accepted Answer

Factor (cost percentage) pricing

Answer

Competitive pricing

Answer

Prime cost pricing

Answer

Perceived value pricing