CFSP Menu Planning 4 — Questions and Answers
Question 1: Which of the following best describes 'menu mix' (also called sales mix)?
- The variety of cooking techniques used in the kitchen
- The percentage each menu item contributes to total items sold (Correct answer)
- The ratio of food cost to labor cost
- The number of courses offered at dinner
Correct 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.
Question 2: A foodservice director is planning a menu for a venue hosting guests with celiac disease. Which ingredient must be eliminated or rigorously controlled?
- Soy
- Gluten (wheat, barley, rye) (Correct answer)
- Nightshades
- Lactose
Correct answer: Gluten (wheat, barley, rye)
Celiac disease requires complete avoidance of gluten, found in wheat, barley, and rye, including cross-contact from shared equipment.
Question 3: In menu pricing, the 'factor method' determines selling price by:
- Surveying competitor prices
- Dividing raw food cost by the desired food cost percentage expressed as a decimal (Correct answer)
- Multiplying labor hours by an hourly rate
- Adding a flat dollar markup to every item
Correct 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.
Question 4: Which menu item category in the menu engineering matrix requires a decision to either reposition or remove?
- Stars
- Plowhorses
- Dogs (Correct answer)
- Puzzles
Correct answer: Dogs
Dogs have both low popularity and low profit margin, making them prime candidates for removal or significant reformulation.
Question 5: A table d'hôte menu differs from an à la carte menu primarily because:
- Table d'hôte offers unlimited courses for a set price
- Table d'hôte offers a complete meal at one inclusive price with limited choices (Correct answer)
- À la carte requires advance reservations
- Table d'hôte never includes beverages
Correct 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.
Question 6: Which statement best describes the role of 'loss leaders' on a menu?
- Items priced above market value to signal quality
- Low-margin or break-even items priced to attract guests who then purchase higher-margin items (Correct answer)
- Menu items that are consistently out of stock
- Items removed because they reduce overall profitability
Correct 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.
Question 7: When planning a banquet menu for 500 guests, which production consideration is most critical?
- Using as many à la minute preparations as possible
- Selecting items that can be batch-cooked, held safely, and plated rapidly (Correct answer)
- Including at least five courses regardless of budget
- Avoiding all proteins to simplify preparation
Correct 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.
CFSP Menu Planning 4
Which of the following best describes 'menu mix' (also called sales mix)?