Menu Planning Flashcards
7 cards from real CFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Menu Planning flashcards as text
Which of the following best describes 'menu mix' (also called sales mix)?
Answer: The percentage each menu item contributes to total items sold
Menu mix shows the proportion of total sales represented by each item, revealing which items guests actually choose.
A foodservice director is planning a menu for a venue hosting guests with celiac disease. Which ingredient must be eliminated or rigorously controlled?
Answer: Gluten (wheat, barley, rye)
Celiac disease requires complete avoidance of gluten, found in wheat, barley, and rye, including cross-contact from shared equipment.
In menu pricing, the 'factor method' determines selling price by:
Answer: Dividing raw food cost by the desired food cost percentage expressed as a decimal
The factor method: Factor = 1 ÷ food cost %; Selling price = raw food cost × factor.
Which menu item category in the menu engineering matrix requires a decision to either reposition or remove?
Answer: Dogs
Dogs have both low popularity and low profit margin, making them prime candidates for removal or significant reformulation.
A table d'hôte menu differs from an à la carte menu primarily because:
Answer: Table d'hôte offers a complete meal at one inclusive price with limited choices
Table d'hôte (or prix fixe) provides a multi-course meal for a fixed price, bundling courses together unlike à la carte individual pricing.
Which statement best describes the role of 'loss leaders' on a menu?
Answer: Low-margin or break-even items priced to attract guests who then purchase higher-margin items
Loss leaders draw guests in with attractive pricing on certain items while the operation recovers margin on beverages, desserts, or other entries.
When planning a banquet menu for 500 guests, which production consideration is most critical?
Answer: Selecting items that can be batch-cooked, held safely, and plated rapidly
Large-scale banquets require items that batch-produce well, hold at safe temperatures, and can be portioned and plated quickly to serve all guests simultaneously.