CCC Menu Planning & Kitchen Management 2

Question 1

A restaurant's food cost percentage target is 30%. If a dish costs $4.50 in ingredients, what should its menu price be?

Accepted Answer

$15.00

Answer

Menu price equals food cost divided by target percentage: $4.50 / 0.30 = $15.00.

Question 2

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

Accepted Answer

Plowhorse

Answer

Plowhorses sell well but earn little per sale, so they are candidates for repricing or cost reduction.

Question 3

Which scheduling approach best controls labor cost while maintaining service quality during fluctuating business volume?

Accepted Answer

Staggered shifts based on forecasted covers

Answer

Staggering shifts to match forecasted covers aligns labor hours with actual demand.

Question 4

A cycle menu is most appropriate for which type of operation?

Accepted Answer

A hospital or institutional foodservice

Answer

Cycle menus rotate on a set schedule, which suits institutions serving the same guests daily.

Question 5

When calculating a recipe's cost, the yield percentage of raw produce is used to determine the:

Accepted Answer

Edible portion (EP) cost

Answer

Dividing AP cost by yield percentage gives the true edible portion cost after trim loss.

CCC Practice Test