CFSP Menu Planning 2

Question 1

Which menu format lists prices next to each item and allows guests to order any combination they choose?

Accepted Answer

À la carte

Answer

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?

Accepted Answer

Add high-margin appetizers and desserts

Answer

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:

Accepted Answer

High popularity and high profit margin

Answer

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?

Accepted Answer

Menu item complexity and prep time

Answer

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?

Accepted Answer

Healthcare or institutional feeding

Answer

Healthcare and institutional settings benefit from cycle menus because they serve the same captive audience repeatedly, reducing repetition fatigue over longer cycles.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Menu Planning 2