CCS CCS Menu Engineering & Design 1

Question 1

In menu engineering, items classified as 'Stars' possess which combination of characteristics?

Accepted Answer

High popularity, high profitability

Answer

Stars are menu items with both high popularity (frequently ordered) and high contribution margin (high profitability), making them the most desirable items on any menu.

Question 2

What is a menu item's 'contribution margin'?

Accepted Answer

Selling price minus food cost

Answer

Contribution margin is the selling price minus the direct food cost of a menu item, representing how much each sale contributes toward covering fixed costs and generating profit.

Question 3

Which discipline applies visual hierarchy and eye movement patterns to direct customer attention toward high-profit items?

Accepted Answer

Menu psychology

Answer

Menu psychology applies principles of visual hierarchy, eye movement patterns, and strategic item placement to guide customers toward ordering high-profit menu items.

Question 4

What food cost percentage is typically considered a standard benchmark for full-service restaurants in the US?

Accepted Answer

28-35%

Answer

Full-service US restaurants typically target a food cost percentage of 28-35% of menu price, balancing profitability with perceived customer value.

Question 5

Menu engineering as a formal system was developed by which researchers?

Accepted Answer

Kasavana and Smith

Answer

Menu engineering was developed by Michael Kasavana and Donald Smith at Michigan State University in 1982 as a systematic framework for analyzing menu item profitability and popularity.

(CCS) Certified Culinary Scientist Practice Test

(CCS) Certified Culinary Scientist Practice Test

CCS CCS Menu Engineering & Design 1