CFSP Menu Planning 2 — Questions and Answers
Question 1: Which menu format lists prices next to each item and allows guests to order any combination they choose?
- Table d'hôte
- À la carte (Correct answer)
- Du jour
- Prix fixe
Correct answer: À la carte
À la carte menus price each item individually, giving guests complete freedom to mix and match.
Question 2: A foodservice operator wants to increase check averages without raising entrée prices. Which menu engineering tactic is most effective?
- Reduce portion sizes
- Add high-margin appetizers and desserts (Correct answer)
- Decrease the number of menu items
- Remove all à la carte options
Correct answer: Add high-margin appetizers and desserts
Adding high-margin starters and desserts increases the total sale per guest without changing entrée price perception.
Question 3: In menu engineering, items classified as 'Stars' are characterized by:
- High popularity and low profit margin
- Low popularity and high profit margin
- High popularity and high profit margin (Correct answer)
- Low popularity and low profit margin
Correct answer: High popularity and high profit margin
Stars are the most desirable menu items—they sell frequently and generate strong profit margins.
Question 4: Which factor most directly determines the number of seats a kitchen can realistically support during peak service?
- Menu item complexity and prep time (Correct answer)
- The color scheme of the dining room
- Number of servers on the floor
- Type of POS system used
Correct answer: Menu item complexity and prep time
Menu complexity and cooking time directly limit throughput, so kitchen capacity must match menu demands.
Question 5: A cycle menu that repeats every 28 days is most beneficial in which type of foodservice setting?
- Fine dining restaurant
- Food truck
- Healthcare or institutional feeding (Correct answer)
- Pop-up event catering
Correct answer: Healthcare or institutional feeding
Healthcare and institutional settings benefit from cycle menus because they serve the same captive audience repeatedly, reducing repetition fatigue over longer cycles.
Question 6: When planning a menu for a diverse multicultural guest base, which approach best supports inclusivity?
- Focus exclusively on locally inspired dishes
- Offer only the most popular American classics
- Include culturally varied options and clearly label allergens and dietary restrictions (Correct answer)
- Limit the menu to reduce confusion
Correct answer: Include culturally varied options and clearly label allergens and dietary restrictions
Culturally varied offerings with clear labeling of allergens and dietary needs accommodates a wide range of guests safely.
Question 7: Which concept describes the practice of designing a menu so that high-profit items receive prominent visual placement?
- Menu costing
- Menu psychology / eye movement analysis (Correct answer)
- FIFO rotation
- Standardized recipe development
Correct answer: Menu psychology / eye movement analysis
Menu psychology uses layout, typography, and eye-movement patterns to direct guests toward high-margin items.
CFSP Menu Planning 2
Which menu format lists prices next to each item and allows guests to order any combination they choose?