CCS Menu Engineering & Design Flashcards
6 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCS Menu Engineering & Design flashcards as text
In menu engineering, items classified as 'Stars' possess which combination of characteristics?
Answer: High popularity, high profitability
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.
What is a menu item's 'contribution margin'?
Answer: Selling price minus food cost
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.
Which discipline applies visual hierarchy and eye movement patterns to direct customer attention toward high-profit items?
Answer: Menu psychology
Menu psychology applies principles of visual hierarchy, eye movement patterns, and strategic item placement to guide customers toward ordering high-profit menu items.
What food cost percentage is typically considered a standard benchmark for full-service restaurants in the US?
Answer: 28-35%
Full-service US restaurants typically target a food cost percentage of 28-35% of menu price, balancing profitability with perceived customer value.
Menu engineering as a formal system was developed by which researchers?
Answer: Kasavana and Smith
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.
In a prix fixe menu structure, how is the customer charged?
Answer: A single fixed price for a complete multi-course meal
A prix fixe menu offers a complete multi-course meal at one set price, providing a defined dining experience and predictable revenue per cover for the restaurant.