CCS Food Cost Management & Pricing 3

Question 1

A restaurant wants a 28% food cost. If an entrée costs $8.40 to produce, what should its menu price be?

Accepted Answer

$30.00

Answer

Menu price = food cost / food cost % = $8.40 / 0.28 = $30.00.

Question 2

Which type of menu analysis classifies items by both popularity and profitability?

Accepted Answer

Menu engineering

Answer

Menu engineering evaluates each menu item on two dimensions—popularity (number sold) and profitability (contribution margin).

Question 3

When performing a standardized recipe cost analysis, why is it important to include a 'miscellaneous' or 'spice factor'?

Accepted Answer

To cover small-cost items like salt, pepper, and garnishes that are impractical to measure individually

Answer

A miscellaneous or spice factor (typically 3–5% of total recipe cost) covers minor ingredients too small to cost individually.

Question 4

A pastry shop produces 240 croissants from a batch that costs $120 in ingredients. If 12 are discarded due to quality issues, what is the actual cost per sellable croissant?

Accepted Answer

$0.52

Answer

Sellable units = 240 − 12 = 228; cost per unit = $120 / 228 ≈ $0.526, rounded to $0.52.

Question 5

Which of the following best represents a 'fixed cost' in a foodservice operation?

Accepted Answer

Monthly lease payment for the restaurant space

Answer

Fixed costs remain constant regardless of sales volume; a monthly lease is the same whether the restaurant is busy or slow.

(CCS) Certified Culinary Scientist Practice Test

(CCS) Certified Culinary Scientist Practice Test

CCS Food Cost Management & Pricing 3